It doesn’t need the flowers, and it looks like the mushrooms where cooked separately then placed over the risotto.
Good for you to be trying something new but to start focus more on the process of making a good risotto instead of fancy plating. Then play with an appropriate garnish like a gremolata or a Parmesan crisp instead of flowers and olive oil.
ChefCharleski on
Good effort. First comment is valid. I’d say from a plating perspective you need less risotto and a larger bowl. Give it some clean negative space so people can focus on your work
Philly_ExecChef on
Risotto needs slightly more reduction. If you’re going to scatter elements, give them a bit more intention or clarity.
Olive oil is an odd garnish for a risotto. It doesn’t texturally improve it, and it visually worsens it.
limerickdeath on
Lovely, although i’d 86 flowers on risotto.
seanchef22 on
Great olive oil on a terrible plate of food
shamus727 on
The mushrooms and parsley should be incorporated into the risotto instead of a garnish, besides that I like it.
Also great cook on the rissoto, I find people often make it way too stiff.
cheftt51dudu on
Looks like “store bought” mushroom risotto
ReadingGood5959 on
I don’t like adding things on the plate that you can’t eat and I wouldn’t want to eat a bunch of flowers on my risotto
MercTreads on
I’d love to see what a single portion looks like instead of the family meal option.
Sreezy3 on
That is a lot of risotto. Less is more.
firetable37please on
How are you cooking the risotto? Are you incorporating mushroom stock or cheese stock? I agree with others about the flowers. In a glance it seems like it could use another couple of seconds more. I love risotto and mushrooms and mushroom risotto. 👍 keep it up chef
dysfunkti0n on
Herb looks horribly inconsistent. Flowers are nice idea but look wilted? Cut those. The olive oil looks like someone pee’d in snow. More consistency all around would help.
slipshod_alibi on
Well, *I* like the flowers OP. But I agree with the risotto consistency and incorporating parsley and mushrooms in to the risotto.
DeerAware on
Maybe shrink the size in the bowl unless it’s family style? Also why not Fold in your Mushrooms into the risotto and add Fin herbs to the dish.. maybe truffle butter
Also someone said Chicken stock, Yes but a Dark Stock with Mushroom scraps for flavor
beadazzle27 on
I’m from the north of Italy and olive oil is a bit odd on top of risotto, it’s already supposed to be a really rich, creamy and flavourful dish. It makes it look extra greasy to me, almost like it’s sweating or separating, and if it’s actually really good olive oil I feel like the flavours would clash a bit.
I would keep the great olive oil for something like a fresh salad, pesto, bruschette or as a finishing touch on a soup, where it can really shine.
I actually like the flowers, I think they fit well with the wild mushrooms and the earthy theme and I imagine they bring some complexity, freshness and slight bitterness that would work well with risotto, but I can’t say for sure without trying it.
I think the plating could be more aesthetically pleasing, it looks a little too randomly scattered and off-center. I would place the mushrooms and flowers more intentionally and either incorporate the parsley into the risotto or use the whole leaves as a garnish instead of adding it roughly chopped. You could even make it look like it’s the stem/leaves of the flowers 🙂
Changing the lighting would help a lot as far as food photography goes, but I’m not sure you’re concerned about that.
twitch1982 on
You should show this to /r/goblincore
Lukazoiid on
Looks delicious, one thing I’d recommend is having some contrasting colours with the rice and dish. If you’re making a light risotto put it in a dish that’s darker to make the colours pop. Vice versa for a dark risotto.
17 Comments
It doesn’t need the flowers, and it looks like the mushrooms where cooked separately then placed over the risotto.
Good for you to be trying something new but to start focus more on the process of making a good risotto instead of fancy plating. Then play with an appropriate garnish like a gremolata or a Parmesan crisp instead of flowers and olive oil.
Good effort. First comment is valid. I’d say from a plating perspective you need less risotto and a larger bowl. Give it some clean negative space so people can focus on your work
Risotto needs slightly more reduction. If you’re going to scatter elements, give them a bit more intention or clarity.
Olive oil is an odd garnish for a risotto. It doesn’t texturally improve it, and it visually worsens it.
Lovely, although i’d 86 flowers on risotto.
Great olive oil on a terrible plate of food
The mushrooms and parsley should be incorporated into the risotto instead of a garnish, besides that I like it.
Also great cook on the rissoto, I find people often make it way too stiff.
Looks like “store bought” mushroom risotto
I don’t like adding things on the plate that you can’t eat and I wouldn’t want to eat a bunch of flowers on my risotto
I’d love to see what a single portion looks like instead of the family meal option.
That is a lot of risotto. Less is more.
How are you cooking the risotto? Are you incorporating mushroom stock or cheese stock? I agree with others about the flowers. In a glance it seems like it could use another couple of seconds more. I love risotto and mushrooms and mushroom risotto. 👍 keep it up chef
Herb looks horribly inconsistent. Flowers are nice idea but look wilted? Cut those. The olive oil looks like someone pee’d in snow. More consistency all around would help.
Well, *I* like the flowers OP. But I agree with the risotto consistency and incorporating parsley and mushrooms in to the risotto.
Maybe shrink the size in the bowl unless it’s family style? Also why not Fold in your Mushrooms into the risotto and add Fin herbs to the dish.. maybe truffle butter
Also someone said Chicken stock, Yes but a Dark Stock with Mushroom scraps for flavor
I’m from the north of Italy and olive oil is a bit odd on top of risotto, it’s already supposed to be a really rich, creamy and flavourful dish. It makes it look extra greasy to me, almost like it’s sweating or separating, and if it’s actually really good olive oil I feel like the flavours would clash a bit.
I would keep the great olive oil for something like a fresh salad, pesto, bruschette or as a finishing touch on a soup, where it can really shine.
I actually like the flowers, I think they fit well with the wild mushrooms and the earthy theme and I imagine they bring some complexity, freshness and slight bitterness that would work well with risotto, but I can’t say for sure without trying it.
I think the plating could be more aesthetically pleasing, it looks a little too randomly scattered and off-center. I would place the mushrooms and flowers more intentionally and either incorporate the parsley into the risotto or use the whole leaves as a garnish instead of adding it roughly chopped. You could even make it look like it’s the stem/leaves of the flowers 🙂
Changing the lighting would help a lot as far as food photography goes, but I’m not sure you’re concerned about that.
You should show this to /r/goblincore
Looks delicious, one thing I’d recommend is having some contrasting colours with the rice and dish. If you’re making a light risotto put it in a dish that’s darker to make the colours pop. Vice versa for a dark risotto.