A culinary student practicing at home. Do let me know what you think. Critiques are welcomed 🙂
Pumpkin Risotto
Roasted pecans and sunflower seeds
Sautéed leek leaves
Radish micro greens
Green herb oil
by isisfitness_23
A culinary student practicing at home. Do let me know what you think. Critiques are welcomed 🙂
Pumpkin Risotto
Roasted pecans and sunflower seeds
Sautéed leek leaves
Radish micro greens
Green herb oil
by isisfitness_23
12 Comments
Tbh it looks like too much garnish going on top of the risotto. It’s so busy and needs to be more simplified or presented in more cleaner fashion
If a risotto can stand up like that, it’s too tight. It should be flowing.
Agreed with the other poster that the top just looks rather messy rather than feeling intentional
I’m sure that’s delicious but if you call it a risotto then an Italian Nona is going to rise from her grave and haunt you for eternity.
I don’t know many people who want a plate full of oil…herbed or not
Did the Exxon Valdez hit your plate?
Too much oil, friend. I’m sure it tastes delightful but this is where you want a light drizzle or three and not a swimming pool.
Less is more – the risotto will be the star, so focus on really nailing that and then get rid of like 93% of your garnishes. A pop of oil and herb will do ya.
Just to build off other people’s comments. The risotto is too tight and should not stand. As reference, many will describe the proper risotto consistency as all’ onda “at the wave”. When you toss the risotto in the pan it should make ripples. When you put it on the plate, the risotto will spread slowly but the liquid should be starchy enough that it does not pool off the rice.
The oil is a good idea. Once you get good risotto on the plate it will take up more of the plate surface. Put the oil in a small squeeze bottle or use a small spoon to do small drops around the edge. add just enough for the circle of oil to close.
I wouldn’t bother with the leek leaves. Go with either the seeds or the nut for texture, or a nice spice nut blend like a dukkah. You’ll also get more bang for your buck using a strong fresh herb than micros.
Keep it up!
Looks beautiful, but I wouldn’t want to eat that.
Too much oil, too much garnish/salad, risotto is way too tight. Risotto should flow like a wave.
Lots to talk about, much already addressed so I’m going with non-obvious stuff.
First I’m going with the menu written vs. what you’ve shown. What color are your pumpkins?
I don’t see orange. Where’s that vegetable?!
“Green herb” is too open to interpretation. I’m not into the stuff, and it’s cool others can enjoy, but in today’s kitchen the minds will go straight to THC—the “Devil’s Lettuce” is my favorite euphonium for weed.
Name important or star ingredients to your locality. Be creative and add a title like “Yosemite Acres Leeks” or “Sysco Family Farm tarragon.”
Finally, the ring is a better tool when you are making layers. The puck is the most boring and simple example. Put something on the bottom, like cooked spinach, roasted red peppers, onion confit, then add a 2nd food.
It looks absolutely amazing I’d love a forkful
I’m just going to add that you are soooooo close to getting this correct that we all hope you do it again, make a few adjustments, and show us.
Here, have some rice with your oil