Looks beautiful but personally raw sage is extremely unpleasant and overpowering.
im_sooo_sure
I’d crisp up that sage in a brown butter sauce before plating, chef
PBR4Lunch
Never put raw sage on a dish.
Ok-Needleworker-5657
I’d blanch the sage in some kind of fat but great consistency on the risotto.
PxN13
I’d skip the raw sage as they’re super unpleasant. Instead, go with an herb oil. Also the roasted butternut squash on top looks a touch awkward. I’d incorporate them into the risotto before serving.
Other than that, good texture on the risotto. One of my favorite fall dish to serve.
Brilliant-Chaos
Everything looks great, except that raw sage thrown on at the end either do something with it or take it off entirely.
6 Comments
Looks beautiful but personally raw sage is extremely unpleasant and overpowering.
I’d crisp up that sage in a brown butter sauce before plating, chef
Never put raw sage on a dish.
I’d blanch the sage in some kind of fat but great consistency on the risotto.
I’d skip the raw sage as they’re super unpleasant. Instead, go with an herb oil. Also the roasted butternut squash on top looks a touch awkward. I’d incorporate them into the risotto before serving.
Other than that, good texture on the risotto. One of my favorite fall dish to serve.
Everything looks great, except that raw sage thrown on at the end either do something with it or take it off entirely.