The food looks expertly done. The plates are going to be contentious; I like it because it’s different.
Philly_ExecChef on
That risotto looks really, really reduced and thick.
kuchenrolle on
Is that really shiitake? Looks like oyster mushrooms to me. Overall the risotto seems dry and I would roast the tomatoes whole, so they retain their concentrated juice. I think the second plating looks better, but maybe use a bigger plate and place the dots cleanly around one side.
CowEmotional7428 on
I’d cut that octo down into smaller pieces, especially in an application like a risotto where there isn’t a lot of knife play on the plate to begin with. If you want to leave them whole, let the rest of the dish accommodate that. Also, risotto is no where near loose enough. I can’t be the only one who’s had it beaten into their mind that risotto MUST be loose.
4 Comments
The food looks expertly done. The plates are going to be contentious; I like it because it’s different.
That risotto looks really, really reduced and thick.
Is that really shiitake? Looks like oyster mushrooms to me. Overall the risotto seems dry and I would roast the tomatoes whole, so they retain their concentrated juice. I think the second plating looks better, but maybe use a bigger plate and place the dots cleanly around one side.
I’d cut that octo down into smaller pieces, especially in an application like a risotto where there isn’t a lot of knife play on the plate to begin with. If you want to leave them whole, let the rest of the dish accommodate that. Also, risotto is no where near loose enough. I can’t be the only one who’s had it beaten into their mind that risotto MUST be loose.