I’m not a chef but I want to be, so give me your honest opinions on my plating and any advice is greatly appreciated. 🙂
by IcyPalpitation1571
5 Comments
deusmaximus
I mean, its thrown on a plate with 0 thought, parsley on top for some reason, who knows why. The consistency is off, imo this is not a risotto, but hey hope it tasted good and you enjoyed the process.
TwoTon_TwentyOne
A Risotto should be able to move around the plate like lava. This looks entirely too dry. Each grain of rice should be individually distinguishable, not clumped or stuck together.
Watch some videos on the basics of cooking Risotto… It’s a unique cooking method. Learn the basics before attempting to add your own twist on it.
Keep going and keep learning.
Background_Award_515
Looks like chicken oatmeal
Revolutionis_Myname
Constructive criticism; the garnish is uneven, and the chicken’s texture leaves much to be desired. I’m sure it tasted great, but you need to spif up the presentation in order to take it to the next level
Axelrom94
I hope the taste was good because the plating and texture is all wrong.
The parsley looks like it was diced with a rock from the river, the risotto should’ve been served in a deeper bowl and it should’ve had the consistency of clam chowder when you plate it. The second you plate a risotto it will solidify and become less soupy.
Overall, risotto isn’t something easy that everyone just gets “right” on their first try. If you called it a pilaf it would’ve been cool. Other than that, keep your chin up and keep trying. Remember you usually need more stock than you initially think, every time you make risotto. And make sure it’s hot when you’re stirring it in.
5 Comments
I mean, its thrown on a plate with 0 thought, parsley on top for some reason, who knows why. The consistency is off, imo this is not a risotto, but hey hope it tasted good and you enjoyed the process.
A Risotto should be able to move around the plate like lava. This looks entirely too dry. Each grain of rice should be individually distinguishable, not clumped or stuck together.
Watch some videos on the basics of cooking Risotto… It’s a unique cooking method. Learn the basics before attempting to add your own twist on it.
Keep going and keep learning.
Looks like chicken oatmeal
Constructive criticism; the garnish is uneven, and the chicken’s texture leaves much to be desired. I’m sure it tasted great, but you need to spif up the presentation in order to take it to the next level
I hope the taste was good because the plating and texture is all wrong.
The parsley looks like it was diced with a rock from the river, the risotto should’ve been served in a deeper bowl and it should’ve had the consistency of clam chowder when you plate it. The second you plate a risotto it will solidify and become less soupy.
Overall, risotto isn’t something easy that everyone just gets “right” on their first try. If you called it a pilaf it would’ve been cool. Other than that, keep your chin up and keep trying. Remember you usually need more stock than you initially think, every time you make risotto. And make sure it’s hot when you’re stirring it in.