Garlic Cheese Risotto



Serves 4


  • 1 cup (90 g) Arborio rice
  • 1 teaspoon(5 ml) extra virgin olive oil
  • 2 teaspoons (10 ml) roasted minced garlic (jarred)
  • 3 cups (720 ml) chicken or vegetable broth
  • 1 sprig fresh rosemary, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese



  1. Fill and preheat the SousVide Supreme to 183F/83C.
  2. Put all ingredients, except the cheese, into a zip-closure cooking pouch.
  3. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  4. Submerge the pouch and cook for 45 minutes.
  5. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
  6. Stir in the cheese and serve.
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  1. Chancellor Wyman says:

    I know Arborio rice is the standard for risotto, but is it possible to use standard long-grain rice? I love the sound of this recipe, but would like to know any possible substitutions just in case I don’t have what is needed on hand.

    This sounds yummy!

  2. SousVide Supreme Author says:

    Hi Chancellor Wyman~ The timing and possibly liquid amount used would likely change with another type of rice and we’ve not done it with anything but arborio rice ourselves. Arborio is a short grain rice with a very high amylopectin content and that’s what gives it that creamy cooked texture. You can certainly use other rice types, but will need to adjust (by trial and error, unfortunately) to get the end result you’re after. If you do it, please do share your method and your results with us so we can share with others!

  3. Have you tried doubling the recipe?

  4. SousVide Supreme Author says:

    Have not ourselves, but it should work. We’d suggest keeping the proportions as is and doing two pouches to be sure the cooking time would be the same.

  5. Can I us Japanese short grain sticky rice?

  6. SousVide Supreme Author says:

    Hi Toni~ You probably could use Japanese Sticky Rice but you would likely need to alter the temp or liquid some. Short grain rice releases its starch at between 165 and 170F, so you might not want to go too far past 170F. Maybe 175? And that’s just a guess on our part as we’ve not ever used Sushi rice. Hotter might wind up as a giant sushi rice blob in the pouch. So you’ll need to experiment with temps and times and liquid. Here’s an article about how various rice grain lengths cook that you might find some help in. Let us know if you hit on a winner.

  7. Gingersnap says:

    Tried this recipe exactly as written and it was complete garlic mush. Don’t recommend.

  8. SousVide Supreme Author says:

    So very sorry! We checked the recipe and the amount of garlic is incorrect online. It should be 2 teaspoons, not 2 tablespoons of jarred garlic. We apologize for the error and it has been corrected now. Thanks for letting us know!

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