Earthwormjim91@lemmy.world to Food and Cooking@beehaw.org · 1 year agoPlating could use some work, but here’s my mushroom risotto with seared chicken thigh and lemon green beansimgur.comexternal-linkmessage-square9fedilinkarrow-up18
arrow-up18external-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 · 1 year agomessage-square9fedilink
minus-squarepetroskoi@sopuli.xyzlinkfedilinkarrow-up1·1 year agongl we do the same thing at work, only we also parcook the rice and cool it down to make it cook faster during service. You can also just put the complete amount of stock you need straight away, but that takes a lot of risottos to get used to the right amount.
ngl we do the same thing at work, only we also parcook the rice and cool it down to make it cook faster during service.
You can also just put the complete amount of stock you need straight away, but that takes a lot of risottos to get used to the right amount.