Food and Cooking

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Plating could use some work, but here’s my mushroom risotto with seared chicken thigh and lemon green beans (imgur.com)

submitted 1 year ago by Earthwormjim91 to c/[email protected]

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[–] [email protected] 4 points 1 year ago (2 children)

Nice work! Risotto can be extremely difficult to get right.

[–] Earthwormjim91 3 points 1 year ago

Thanks! I’ve mostly followed Adam Ragusea’s method and just let it go stirring occasionally, adding stock when it gets on the dry side.

[+] Earthwormjim91 2 points 1 year ago* (last edited 1 year ago) (2 children)

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[–] [email protected] 2 points 1 year ago (1 children)

He has a lot of practical tips for simplifying the "process" of cooking. Similar to caramelizing onions, as long as you plan to take the time and will be patient risotto doesnt need constant attention.

[–] Earthwormjim91 1 points 1 year ago

Yup, taking a little longer and doing it on a little lower heat makes it a lot more foolproof, just like caramelizing onions.

[–] [email protected] 1 points 1 year ago

ngl we do the same thing at work, only we also parcook the rice and cool it down to make it cook faster during service.

You can also just put the complete amount of stock you need straight away, but that takes a lot of risottos to get used to the right amount.

[–] majkeli 4 points 1 year ago (1 children)

Looks great.

[–] Earthwormjim91 2 points 1 year ago

Thanks!

[–] [email protected] 3 points 1 year ago

That looks delicious!