Earthwormjim91@lemmy.world to Food and Cooking@beehaw.org · 2 years agoPlating could use some work, but here’s my mushroom risotto with seared chicken thigh and lemon green beansimgur.comexternal-linkmessage-square7fedilinkarrow-up110arrow-down10
arrow-up110arrow-down1external-linkPlating could use some work, but here’s my mushroom risotto with seared chicken thigh and lemon green beansimgur.comEarthwormjim91@lemmy.world to Food and Cooking@beehaw.org · 2 years agomessage-square7fedilink
minus-squareEarthwormjim91@lemmy.worldOPlinkfedilinkarrow-up2·edit-22 years agoThanks! I’ve mostly followed Adam Ragusea’s method and just let it go stirring occasionally, adding stock when it gets on the dry side.
minus-squarerockyTron@sh.itjust.workslinkfedilinkarrow-up0·2 years agoHe has a lot of practical tips for simplifying the “process” of cooking. Similar to caramelizing onions, as long as you plan to take the time and will be patient risotto doesnt need constant attention.
minus-squareEarthwormjim91@lemmy.worldOPlinkfedilinkarrow-up1·2 years agoYup, taking a little longer and doing it on a little lower heat makes it a lot more foolproof, just like caramelizing onions.
Thanks! I’ve mostly followed Adam Ragusea’s method and just let it go stirring occasionally, adding stock when it gets on the dry side.
He has a lot of practical tips for simplifying the “process” of cooking. Similar to caramelizing onions, as long as you plan to take the time and will be patient risotto doesnt need constant attention.
Yup, taking a little longer and doing it on a little lower heat makes it a lot more foolproof, just like caramelizing onions.