Risotto could be looser. The fennel should be added as a garnish not tossed in. Larger sized scallops with a decent sear. Probably crumble the prosciutto into smaller pieces. Fine concept, I’m sure it’s delicious, but not a great execution imo.
Frequent-Sector-1749
If you bake the prosciutto sandwiched between sheet pans with parchment it’ll come out flat and crispy. You can then break them into large chips for better bites and textural / visual contrast.
With a slightly looser risotto that covers most of the plate – you can do all/most garnish one side to make it more dramatic to the eye.
3 Comments
I think this would have been a real hit in 1997.
Risotto could be looser. The fennel should be added as a garnish not tossed in. Larger sized scallops with a decent sear. Probably crumble the prosciutto into smaller pieces. Fine concept, I’m sure it’s delicious, but not a great execution imo.
If you bake the prosciutto sandwiched between sheet pans with parchment it’ll come out flat and crispy. You can then break them into large chips for better bites and textural / visual contrast.
With a slightly looser risotto that covers most of the plate – you can do all/most garnish one side to make it more dramatic to the eye.
Looks delicious tho. Keep at it.