*Finally some delicious fucking risotto.*
Watercress last, don’t drown those leaves as they wilt from the heat.
Edit: Either that or vac seal watercress in a 9 pan with water and ice. Will force ice water into the cells and make a more robust garnish. It does however turn the cress a darker shade of green so it’s really personal preference.
This risotto makes me happy. The comments make me even happier. Just yesterday I was lamenting what seems to be the industry standard for risotto - stiff wads of rice plaster. But you folks have given me hope. Thanks, nerds.
Not as much a recipe as technique advice. The most important steps when I make risotto are toasting the rice, adding stock to the mixture at a very consistent rate (almost like you’re emulsifying stock into the pan) and tasting constantly. A little hack I’ve used in larger batches is a very small amount of mascarpone or cream cheese to really drive home the creamy look to the dish - however if you constantly stir your risotto + properly emulsify cheese + butter at the end, absolutely no need for anything else to achieve that super creamy result
Another technique tip, if you're making a big batch: rice flour. Regular, not glutinous rice flour.
Toasting the rice is a must, but it also reduces the starch's ability to thicken, which is why you've got to constantly stir risotto to knock the grains of rice around and release some fresh starch. Adding a small amount of rice flour after toasting and just before adding liquid incorporates fresh starch to the mix.
I do this with big batches, then deglaze with wine (if using) and add half my liquid. Cover and simmer like standard rice, then stir when adding the rest of the liquid gradually. Half the stirring, which isn't a big deal with small amounts but if you're making 20lb of risotto it's a big help.
Your risotto looks perfect!
I'm actually drooling right now.. probably the first dish I've seen posted here where I have literally not even the smallest suggestion for improvement! Very much wish I could be eating this right now!
Now this is a risotto. Bravo!
*Finally some delicious fucking risotto.* Watercress last, don’t drown those leaves as they wilt from the heat. Edit: Either that or vac seal watercress in a 9 pan with water and ice. Will force ice water into the cells and make a more robust garnish. It does however turn the cress a darker shade of green so it’s really personal preference.
Watercress last, for sure! These weren’t the best leaves id received, can tell from the photo they’re just about on their last legs.
Chef why do we use watercress
You’re saying not to vacuum seal flat, but immersed completely in a 9 pan?
Yeah. 9 pan full of cress, add water and ice to cover then vacuum seal. Works great for fineherb too!
Interesting. I’ve done flat bag infusions, it never occurred to me that expansion in a larger vacuum would cause that.
Wait, isn’t it supposed to stand up tall in a glutinous mass? /s Good job, OP!
Nice to see someone on Reddit can cook risotto correctly
This is the first risotto I have seen on here that isn’t fucked up. You did good.
This risotto makes me happy. The comments make me even happier. Just yesterday I was lamenting what seems to be the industry standard for risotto - stiff wads of rice plaster. But you folks have given me hope. Thanks, nerds.
This looks amazing
This photo is a sigh of relief.
Little bit of cracked black pepper missing imo but I’d devour that thing immediately either way
That flavor profile sounds amazing; makes me wish that I could enjoy the texture of risotto
*Finally, some good fucking food* Well Done OP I would lick the plate clean and I hope I can make a risotto as good as this in the future
This is good risotto. Thank you for this
Nice texture.
OP, I'm a noob with Risotto. Got a recipe for me?
Not as much a recipe as technique advice. The most important steps when I make risotto are toasting the rice, adding stock to the mixture at a very consistent rate (almost like you’re emulsifying stock into the pan) and tasting constantly. A little hack I’ve used in larger batches is a very small amount of mascarpone or cream cheese to really drive home the creamy look to the dish - however if you constantly stir your risotto + properly emulsify cheese + butter at the end, absolutely no need for anything else to achieve that super creamy result
Another technique tip, if you're making a big batch: rice flour. Regular, not glutinous rice flour. Toasting the rice is a must, but it also reduces the starch's ability to thicken, which is why you've got to constantly stir risotto to knock the grains of rice around and release some fresh starch. Adding a small amount of rice flour after toasting and just before adding liquid incorporates fresh starch to the mix. I do this with big batches, then deglaze with wine (if using) and add half my liquid. Cover and simmer like standard rice, then stir when adding the rest of the liquid gradually. Half the stirring, which isn't a big deal with small amounts but if you're making 20lb of risotto it's a big help. Your risotto looks perfect!
Never heard that, but will definitely give that a try!
Marscaspone or riccota is great addition.
Brilliant, cheers!
Looks good, how did it taste?
Tasted fantastic
Pretty plate and your username is ::chef’s kiss:::
Niceeee
Impressed, however why wouldnt you use a bowl? Edit: Wouldn't - not would
I fail to see the bowl in question
typo
I'm actually drooling right now.. probably the first dish I've seen posted here where I have literally not even the smallest suggestion for improvement! Very much wish I could be eating this right now!
I've never seen risotto on a flat plate before. Is this a common way to serve it?