rissoto green beans medium dice carrots white whine cream sauce
rissoto green beans medium dice carrots white whine cream sauce
by gigi234hi
5 Comments
gigi234hi
I have to use the ingredients I prepped for knife cuts: medium dice carrots and parsley, and I need to use all of it or have close to zero waste. • I’m cooking on a portable electric double burner—I only have access to two sauté pans (one large, one small) and a small saucepan. • The protein is an airline chicken breast, and I cannot cut it (so no slicing or butterflying).
I also just have one hour
If anyone has suggestions for how to build a solid dish around that, especially ways to creatively use up the carrots and parsley, or tips for working efficiently with limited equipment, I’m all ears!
faucetpants
Incorporate your veg into the risotto, and if you take the time to make a crispy skin on a chicken breast, don’t go and make it soggy with sauce. It’s considered a hate crime where I’ve worked.
orbtl
Any risotto that can stand up in a pile on a plate is too tight and needs to be loosened with more stock
awesometown3000
This looks like airline food or first year culinary stuff
KingTutt91
A nice parsley oil around the sauce will really make it pop
Incorporate the parsley into the sauce instead of just a garnish on the chicken. Use a parsley leaf as garnish on the protein
5 Comments
I have to use the ingredients I prepped for knife cuts: medium dice carrots and parsley, and I need to use all of it or have close to zero waste. • I’m cooking on a portable electric double burner—I only have access to two sauté pans (one large, one small) and a small saucepan. • The protein is an airline chicken breast, and I cannot cut it (so no slicing or butterflying).
I also just have one hour
If anyone has suggestions for how to build a solid dish around that, especially ways to creatively use up the carrots and parsley, or tips for working efficiently with limited equipment, I’m all ears!
Incorporate your veg into the risotto, and if you take the time to make a crispy skin on a chicken breast, don’t go and make it soggy with sauce. It’s considered a hate crime where I’ve worked.
Any risotto that can stand up in a pile on a plate is too tight and needs to be loosened with more stock
This looks like airline food or first year culinary stuff
A nice parsley oil around the sauce will really make it pop
Incorporate the parsley into the sauce instead of just a garnish on the chicken. Use a parsley leaf as garnish on the protein