Recipe Everything is fresh and homemade(i don’t measure things though unfortunately)
Stock Cook mushroom stems and part heads in a pot before adding onion, the top part of leek, celery, and carrot. Add sage stems and a bay leaf.
Risotto Sofritto with baby bella mushrooms going in first, then cooking onion and the lower part of a leek, before toasting your arborio and deglazing with white wine after done toasting.
Add stock gradually and torwards the end water, until the rice is cooked well. Add parmigiano reggiano/pecorino romano in a 70/30 ratio, and unsalted butter. Stir consistently until you get the desired texture
I don’t recommend adding any more salt as the stock and cheese are salty already.
yoriu
It looks like a good rice with mushrooms, the texture of the rice seems right to me. but unfortunately, unlike many other dishes, rice needs to be tasted to understand how it came. In any case, if it’s your first attempt, congratulations.
misterdemonor
I’d fuck it…wait, what?…
bongozim
Great first shot. It does look dry though… Risotto traditionally shouldn’t hold it’s form, but rather slowly ooze across the plate when plated. Go slower and use more (warm) stock at regular and frequent intervals.
everything_matt_pro
I think its good, maybe not well presented, but i’m sure it was tasteful congrats
thehungryhustla
You need more stock and more butter and dont cook the rice so much but looks delicious nonetheless
10 Comments
Recipe
Everything is fresh and homemade(i don’t measure things though unfortunately)
Stock
Cook mushroom stems and part heads in a pot before adding onion, the top part of leek, celery, and carrot. Add sage stems and a bay leaf.
Risotto
Sofritto with baby bella mushrooms going in first, then cooking onion and the lower part of a leek, before toasting your arborio and deglazing with white wine after done toasting.
Add stock gradually and torwards the end water, until the rice is cooked well.
Add parmigiano reggiano/pecorino romano in a 70/30 ratio, and unsalted butter.
Stir consistently until you get the desired texture
I don’t recommend adding any more salt as the stock and cheese are salty already.
It looks like a good rice with mushrooms, the texture of the rice seems right to me. but unfortunately, unlike many other dishes, rice needs to be tasted to understand how it came. In any case, if it’s your first attempt, congratulations.
I’d fuck it…wait, what?…
Great first shot. It does look dry though… Risotto traditionally shouldn’t hold it’s form, but rather slowly ooze across the plate when plated. Go slower and use more (warm) stock at regular and frequent intervals.
I think its good, maybe not well presented, but i’m sure it was tasteful congrats
You need more stock and more butter and dont cook the rice so much but looks delicious nonetheless
it looks yummy!
My compliments!
Well done!!! Congratulations
Looks fantastic
Looks perfect