this was my first time fabricating first time making hollandaise and first time making risotto so pls give suggestions and plating tips (self notes. chicken overcooked a bit, rice could be plated better, different color plate, serve skin side up)
by japanesegarments
6 Comments
Not a lot of intention with risotto don’t really even understand the reason of components here, too much going on. Also, really poorly cut chives. Risotto also looks way too stiff.
That beautiful crispy skin…. look what they’ve done to my boy.
The color on the skin looks great – it’s a shame to see it covered up like that. I’m not sure how the risotto, hollandaise and chicken all taste together – with or without the asparagus, but it seems a bit too heavy for a chicken dish like this. Maybe a small portion of asparagus risotto (or pea, but pick one) and a sauce underneath, perhaps a reduced poultry jus or something similar.
Honestly, if I’m doing risotto, the rice is the star of the show. The only rice dish I’m really familiar with that has chicken really something along the lines of a Paella. I like a nice, creamy risotto, and it might be good if you took that chicken and sliced it, but a whole airline breast on a pile of the rice looks a little off to me. But if you put a plate of perfectly-cooked risotto with some nice slices of that beautifully-browned chicken on top, I’d kill it.
Not loving the asparagus laid on risotto being called ‘asparagus risotto’. I’ve made a really good asparagus risotto by steeping leftover grilled asparagus (this was for family meal, so using up leftovers) in cream and then blending it smooth, and mixing that into the risotto. Its a great way to add color and flavor, and you can do it with other veg too- squash or beets or carrots make a pretty, pastel-toned side. Add other ingredients/seasonings of choice and you can get a complex flavor without complex effort. Risotto is great- she has the range.
Work on those chives. Like a lot. Good chives can make a dish, while mediocre chives make it look like shit. Keep working on them and in a few months maybe you could have mediocre chives
To be honest, it doesn’t look great (chives all different sizes, risotto looks stiff and dry, asparagus is burned, holandaise is one mouse fart away from breaking) but I would absolutely smash this shit at 2am after a night out.
6/10