Pumpkin Risotto with Parmesan Sauce, Aged Balsamic Vinegar & Hazelnuts
Pumpkin Risotto with Parmesan Sauce, Aged Balsamic Vinegar & Hazelnuts
by Hai_Cooking
5 Comments
WrongfullyIncarnated
That looks like a cinnamon roll and i think it would taste confused because of that
pinkdumpsterjuice
There is no need to say there is parmesn in there because it’s a main ingredient. It’s missing something rich and distinct flavor because pumpkin is never the star of a dish because it tastes nothing. But vinegar in a risotto wasn’t the right move… maybe chanterelles? And for the plating part… I mean it’s a risotto. They are all plated the same. You kept the sides clean as it should, so that’s good, but you could add an herb for the color contrast, maybe sage?
ihideandseek23
It looks weird but in a good way. The combination of hazelnuts and pumpkin sounds great, will try this. But I feel like hazelnut-croutons would work better, maybe with some sage.
zvchtvbb
This looks like an awesome dish for fall and I would definitely smash! But, 3 things I’d change to help with presentation:
1. Add one bright color – you have a lot of soft, neutral, earthy tones here, so something green (e.g., fresh whole parsley leaves, ) as garnish could do a world of good
2. The balsamic drops are a little sloppily placed – if you use a squeeze bottle for aged balsamico condimento that’s thick enough, you should be able to get perfect little circles that don’t puddle. Otherwise, I would use aged balsamic pearls, which will make it look a LOT neater.
3. It’s a tiny bit overfilled – would maybe reduce portion by ~5% to, again, make it look cleaner (especially with the balsamic drop in the top right leaking over onto the rim – would clean this)
thenickdyer
I think the way the parm sauce is on there weirds me out. I’m not sure what the solution is, but play around with how the two sauces are placed and this is a winner. Without being overly graphic, the parm sauce in this presentation does read a little bit jizzy to me. (Also, I don’t love this plate, but I do chuckle every time I’m eating out and see it in the wild.)
5 Comments
That looks like a cinnamon roll and i think it would taste confused because of that
There is no need to say there is parmesn in there because it’s a main ingredient. It’s missing something rich and distinct flavor because pumpkin is never the star of a dish because it tastes nothing. But vinegar in a risotto wasn’t the right move… maybe chanterelles? And for the plating part… I mean it’s a risotto. They are all plated the same. You kept the sides clean as it should, so that’s good, but you could add an herb for the color contrast, maybe sage?
It looks weird but in a good way. The combination of hazelnuts and pumpkin sounds great, will try this. But I feel like hazelnut-croutons would work better, maybe with some sage.
This looks like an awesome dish for fall and I would definitely smash! But, 3 things I’d change to help with presentation:
1. Add one bright color – you have a lot of soft, neutral, earthy tones here, so something green (e.g., fresh whole parsley leaves, ) as garnish could do a world of good
2. The balsamic drops are a little sloppily placed – if you use a squeeze bottle for aged balsamico condimento that’s thick enough, you should be able to get perfect little circles that don’t puddle. Otherwise, I would use aged balsamic pearls, which will make it look a LOT neater.
3. It’s a tiny bit overfilled – would maybe reduce portion by ~5% to, again, make it look cleaner (especially with the balsamic drop in the top right leaking over onto the rim – would clean this)
I think the way the parm sauce is on there weirds me out. I’m not sure what the solution is, but play around with how the two sauces are placed and this is a winner. Without being overly graphic, the parm sauce in this presentation does read a little bit jizzy to me. (Also, I don’t love this plate, but I do chuckle every time I’m eating out and see it in the wild.)