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 [email protected] to c/[email protected]

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

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

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

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

[–] rockyTron 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.

[–] [email protected] 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.

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