Confit Tomato Risotto with Pecorino Fondue and Basil
Confit Tomato Risotto with Pecorino Fondue and Basil
by narwhalnorway
6 Comments
Reasonably_edible
Does confit’ing the tomatoes add anything here? Genuinely asking, not to be rude.
socalbalcony
I can’t stop seeing cinnamon roll frosting on the top but your last post was great
GiantCopperMonkey
Yum. This looks good. Presented in such a way as to make the portion appear hearty and filling.
faucetpants
I like risso pn a flat white plate, but I would smash this.
Psychological-Exam84
Looks and sounds gas, spot I’m at oven dries their cherry toms at 180 for like 4/5 hours over a fat bed of every herb possible and garlic. Gives an enhanced tomato jerky vibe that rehydrates as you chew and let’s out a wonderful blend of flavors.
lordofthedries
Tbh it’s one mouthful of the same flavour the dish is basic bistro dining plating which is fine.
6 Comments
Does confit’ing the tomatoes add anything here? Genuinely asking, not to be rude.
I can’t stop seeing cinnamon roll frosting on the top but your last post was great
Yum. This looks good. Presented in such a way as to make the portion appear hearty and filling.
I like risso pn a flat white plate, but I would smash this.
Looks and sounds gas, spot I’m at oven dries their cherry toms at 180 for like 4/5 hours over a fat bed of every herb possible and garlic. Gives an enhanced tomato jerky vibe that rehydrates as you chew and let’s out a wonderful blend of flavors.
Tbh it’s one mouthful of the same flavour the dish is basic bistro dining plating which is fine.