I would’ve liked to see the risotto in a shallower dish, and tapped down to be more level. The mushrooms do look a bit dry, as well, but I thoroughly appreciate foregoing the overplayed scoring on the top. Other than that, looks good and vibrant.
Interesting-Poet-258 on
Confit king trumpets
Oil, salt, garlic, charred green onion, rosemary and thyme
250 degree F oven for 20-30 min (depending on size of cut, just check for tenderness)
Pull them, let them cool and sear in a pan for pickup. Part of a recipe I created a few years ago for a vegan dish on a menu
Personally I don’t mind the presentation of this, as it is quite rustic and looks great for a cold rainy day. Aside from the dry mushrooms, which that recipe will fix
[deleted] on
OP – be honest, did you over cook the scallops? That’s a pretty hard and deep sear imo
Philly_ExecChef on
I like what you’re going for. It looks fresh and flavorful.
I can’t stress enough that risotto isn’t a foodd that should be piling up like potatoes. They’re over-reduced.
Dismal_Equivalent_68 on
Oh how fun. Past 2 summers have been dry here and shrooms have been slim Pickens. Love your combos and your plating is not bad. It’s a fancy comfort food style. Maybe would be even more over the top with less rice all perfectly molded and maybe the components organized differently, I hope you did something with the rest of the shroom. Have fun.
crabclawmcgraw on
like the idea of the mushrooms in place of scallops. i’d smash for sure op 10/10
B8conB8conB8con on
Nice but you are opening yourself up to some upset customers looking for scallops. Had it happen to me a few years ago with a lobster mushroom risotto
queen_of_potato on
I am not a fan of dill but would try to change my mind for this.. looks tasty as heck!
11 Comments
I would’ve liked to see the risotto in a shallower dish, and tapped down to be more level. The mushrooms do look a bit dry, as well, but I thoroughly appreciate foregoing the overplayed scoring on the top. Other than that, looks good and vibrant.
Confit king trumpets
Oil, salt, garlic, charred green onion, rosemary and thyme
250 degree F oven for 20-30 min (depending on size of cut, just check for tenderness)
Pull them, let them cool and sear in a pan for pickup. Part of a recipe I created a few years ago for a vegan dish on a menu
Personally I don’t mind the presentation of this, as it is quite rustic and looks great for a cold rainy day. Aside from the dry mushrooms, which that recipe will fix
OP – be honest, did you over cook the scallops? That’s a pretty hard and deep sear imo
I like what you’re going for. It looks fresh and flavorful.
I can’t stress enough that risotto isn’t a foodd that should be piling up like potatoes. They’re over-reduced.
Oh how fun. Past 2 summers have been dry here and shrooms have been slim Pickens. Love your combos and your plating is not bad. It’s a fancy comfort food style. Maybe would be even more over the top with less rice all perfectly molded and maybe the components organized differently, I hope you did something with the rest of the shroom. Have fun.
like the idea of the mushrooms in place of scallops. i’d smash for sure op 10/10
Nice but you are opening yourself up to some upset customers looking for scallops. Had it happen to me a few years ago with a lobster mushroom risotto
I am not a fan of dill but would try to change my mind for this.. looks tasty as heck!
I’d filter the dill oil through a coffee filter to get a clean clear oil. Or thicken it with a tad bit of Monoglyceride & diglyceride [(glyce from Texturas](https://www.albertyferranadria.com/eng/texturas-emulsification-glice.html))
How did you make the dill oil?
[deleted]