First attempt at risotto. Is this correct consistency?
No particular recipe just wanted to understand the technique.
by BigV95
4 Comments
VerySillyGoose69
Not even close.
Van-Buren-8
r/shittyfoodporn
Bitter_Chemistry_733
Risotto should be more “runny”
wunphishtoophish
Difficult to tell from photo. I’d recommend getting it at a restaurant that you know does it well so that you know what you’re looking for. Should be toothsome individual grains while simultaneously being overall a creamy cohesive dish. At the end of the day if you’re enjoying it then it’s correct for you and I bet the flavor was delicious. If that’s your first go then it’s a million times better than my first go at it. Practice makes perfect though and once you nail the texture have fun trying the endless variations.
4 Comments
Not even close.
r/shittyfoodporn
Risotto should be more “runny”
Difficult to tell from photo. I’d recommend getting it at a restaurant that you know does it well so that you know what you’re looking for. Should be toothsome individual grains while simultaneously being overall a creamy cohesive dish. At the end of the day if you’re enjoying it then it’s correct for you and I bet the flavor was delicious. If that’s your first go then it’s a million times better than my first go at it. Practice makes perfect though and once you nail the texture have fun trying the endless variations.