Scallops, beurre blanc, Parmesan risotto, sturgeon caviarby Parmesan28 3 Comments Bjsgang 4 weeks ago Im not trying to be a dick. Good risotto should ooze like lava. I yell this all day, more cheese, and stock. BostonFartMachine 4 weeks ago That risotto is dry. A. F.You certainly made an aesthetically pleasing composition in terms of components applied to the plate.ButNone of those flavors or something I feel like I want together, at the cook risotto looks terrible -im-blinking 4 weeks ago I got a shrimp and risotto dish like this about a year ago at a “high end” place. I never went back and never will. That is not risotto.
Bjsgang 4 weeks ago Im not trying to be a dick. Good risotto should ooze like lava. I yell this all day, more cheese, and stock.
BostonFartMachine 4 weeks ago That risotto is dry. A. F.You certainly made an aesthetically pleasing composition in terms of components applied to the plate.ButNone of those flavors or something I feel like I want together, at the cook risotto looks terrible
-im-blinking 4 weeks ago I got a shrimp and risotto dish like this about a year ago at a “high end” place. I never went back and never will. That is not risotto.
3 Comments
Im not trying to be a dick. Good risotto should ooze like lava. I yell this all day, more cheese, and stock.
That risotto is dry. A. F.
You certainly made an aesthetically pleasing composition in terms of components applied to the plate.
But
None of those flavors or something I feel like I want together, at the cook risotto looks terrible
I got a shrimp and risotto dish like this about a year ago at a “high end” place. I never went back and never will. That is not risotto.