Inspired by https://www.reddit.com/r/CulinaryPlating/s/Xi6CFMeAlA feta instead of cotija unfortunately
by AccomplishedMud1218
Inspired by https://www.reddit.com/r/CulinaryPlating/s/Xi6CFMeAlA feta instead of cotija unfortunately
by AccomplishedMud1218
5 Comments
Not a big risotto fan normally so not super locked in on the ideal texture but mouth feel was decent
Needs some color it’s all beige. Risotto is very dry.
The risotto is too thick, should be able to slide around the plate a little bit and be looser.
Next time maybe some more stock towards the end if you need to loosen it at the last minute.
Ideally you’d want a viscosity that if you smacked the plate from underneath, the risotto would react and level out.
Scallops are seared nicely
Scallops look very nicely seared. I would group them in a tighter formation and introduce some “mid-sized” elements to tie the big scallops and tiny textures in the risotto together. Right now the elements are too stark and disparate. Could be as simple as a whole leave herb garnish or some pickled veg. Pickled red onion could introduce some nice contrasting color and texture and the flavor profile would mesh well.