Sous Vide Beet Risotto

Inspired by Chefsteps.com's sous vide risotto recipe.

Serves 2

Ingredients

100 g butter, divided (see below)
A bunch of sage leaves
6 garlic cloves, lightly smooshed but with skin left on
100 g carnaroli rice
30 g Parmigiano-Reggiano, grated
5 g kosher salt
.5 g peppercorn, finely ground
200 g beet juice
100 g foul broth (I used turkey, but chicken would be great here too)
1 egg yolk

Recipe

40 g butter
A bunch of sage leaves
6 garlic cloves, lightly smooshed but with skin left on

Melt butter in a small skillet over medium heat. Add garlic and sage leaves and fry until the sage leaves are crispy, about 10 minutes. Adjust heat if the garlic starts to burn, or just remove it with large tweezers, tongs, or a spoon. Transfer the sage leaves to a paper-towel-lined plate. Strain the brown butter with a fine mesh strainer. Discard (or eat!) the garlic and skins. Reserve the browned butter bits for this recipe. Reserve the clarified browned butter for another use.

100 g carnaroli rice
30 g Parmigiano-Reggiano, grated
5 g kosher salt
.5 g peppercorn, finely ground
200 g beet juice
100 g foul broth (I used turkey, but chicken would be great here too)

Heat a water bath to 98˚C (208˚F). Add ingredients to a gallon-sized Ziploc freezer bag. Remove as much air as possible and seal. Add to the water bath and cook for 15 minutes. Remove, mix, and return to the water bath for another 15 minutes. You don't have to open the bag to mix. You can just roll it around on the counter top, or lightly fluff the bag with your hands.

60 g butter
1 egg yolk
Reserved brown butter bits

Add to a large mixing bowl. Add the contents from the bag and beat with a wooden spoon. You're trying to emulsify the cheese, butter, and egg yolk to create a creamy, smooth consistency. Divide among two bowls and serve. Top each of the bowls with some of the reserved fried sage leaves.