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 2 years ago by Earthwormjim91 to c/[email protected]

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

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

[–] Earthwormjim91 3 points 2 years 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 2 years ago* (last edited 2 years ago) (2 children)

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

Looks great.

[–] Earthwormjim91 2 points 2 years ago

Thanks!

[–] [email protected] 3 points 2 years ago

That looks delicious!