Second Friday in lent got me feeling creative. Best meal of penance and fasting I’ve ever eaten.
by HonkyTom2001
2 Comments
DeadHookerMeat
A proper risotto is supposed to be more loose, like it will slowly disperse out into the vessel you plate it on. I would personally make it like that, and top the scallops around the center, and top with a little of the beurre blanc (or lose it). Carrots beside the scallops. That’s a lot of beurre blanc. I’m sure it tasted good though.
hititwithyourpurse
Am I the first one? I get dibs on saying this should be two different dishes? The rice looks pretty stiff for risotto. The tomato salad looks like pico. Maybe add some leaves like frisée, a long bias thinner cut of green onion, and bigger tomato cuts or even halved cherry toms.
2 Comments
A proper risotto is supposed to be more loose, like it will slowly disperse out into the vessel you plate it on. I would personally make it like that, and top the scallops around the center, and top with a little of the beurre blanc (or lose it). Carrots beside the scallops. That’s a lot of beurre blanc. I’m sure it tasted good though.
Am I the first one? I get dibs on saying this should be two different dishes? The rice looks pretty stiff for risotto. The tomato salad looks like pico. Maybe add some leaves like frisée, a long bias thinner cut of green onion, and bigger tomato cuts or even halved cherry toms.