Squid Ink Risotto w/ lobster meat, shrimp, grilled fennel, saffron emulsion, sunflower microgreens and fennel fronds

Everything sounds really nice there are some main things
– You either need more risotto or a smaller plate(preferably a bowl), probably both.
– A bowl let’s you center the risotto and build on top of it, allowing it to be seen.

-Garnish to risotto ratio is off, there’s so much going on, on top of the risotto that is overshadows it. Less is more, do you need the sunflower micro what are they adding that the fennel fronds aren’t?

-Either use baby fennel or cut the fennel even smaller, and I don’t know if everyone does this, but I like to take a peeler to the outer part of fennel to get rid of some of the more fibrous parts that can be difficult to eat.

Other than that it’s a great start and most of the things I mentioned are things that come with experience and practice.

I was taught to always ask the questions, what’s the star of the plate…and if I was on a date, would I look like an idiot trying to eat a component, along with a few others but when I’m reviewing any dish I make, those questions are up there.

Keep it up.

Anyshot you’d share the saffron emulsion technique?

イカ墨ですか？イカ墨イカ墨ですなぁ
このレディットコミュニティ美味しそうな画像が多い