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    Culinary Plating

    Chicken Risotto

    I’m not a chef but I want to be, so give me your honest opinions on my plating and any advice is greatly appreciated. 🙂

    by IcyPalpitation1571

    View 11 Comments

    11 Comments

    1. deusmaximus on

      I mean, its thrown on a plate with 0 thought, parsley on top for some reason, who knows why. The consistency is off, imo this is not a risotto, but hey hope it tasted good and you enjoyed the process.

    2. TwoTon_TwentyOne on

      A Risotto should be able to move around the plate like lava. This looks entirely too dry. Each grain of rice should be individually distinguishable, not clumped or stuck together.

      Watch some videos on the basics of cooking Risotto… It’s a unique cooking method. Learn the basics before attempting to add your own twist on it.

      Keep going and keep learning.

    4. Revolutionis_Myname on

      Constructive criticism; the garnish is uneven, and the chicken’s texture leaves much to be desired. I’m sure it tasted great, but you need to spif up the presentation in order to take it to the next level

    5. Axelrom94 on

      I hope the taste was good because the plating and texture is all wrong.

      The parsley looks like it was diced with a rock from the river, the risotto should’ve been served in a deeper bowl and it should’ve had the consistency of clam chowder when you plate it. The second you plate a risotto it will solidify and become less soupy.

      Overall, risotto isn’t something easy that everyone just gets “right” on their first try. If you called it a pilaf it would’ve been cool. Other than that, keep your chin up and keep trying. Remember you usually need more stock than you initially think, every time you make risotto. And make sure it’s hot when you’re stirring it in.

    7. Cormegalodon on

      I’m not sure how big the plate is but it looks like 2 pounds of food on there, seems crowded.

    8. PM_ME_Y0UR__CAT on

      Very dry, it is just a pile.

      She gotta be creamy my dude. That flat plate should have a flat sea of creamy goodness.

      Also that’s like, 4 people’s worth of food, unless my eye is off

    9. jairngo on

      Texture is insane, it should be runny but creamy.

      The rice looks very undercooked, it has to be al dente, not crunchy.

      Chicken is not looking good either.

      Risotto is actually pretty easy to make, but try a plain milanese one first. Once you have te technique right you can do it any flavor.

      You can check some I made in my IG in my profile link.

    10. milabunny0880 on

      Echoing what others have said on texture. I would also suggest not incorporating a protein like chicken into the risotto next time. It adds way too much volume to the plating among other things. Perhaps mushrooms or peas would help it appear more delicate yet rich flavour-wise

    11. Upbeat_Instruction98 on

      Reduce the amount on your plates.
      Watch a couple videos and improve your knife skills. The parsley will present and taste better when it is thinly sliced.

      Think, less is more when plating and as others have pointed out, it’s awfully dry. That said, you have picked a great dish to perfect and practice on. 10 more times.

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