Homegrown butternut squash was roasted then blended with stock and garlic. Added that to my risotto at the end.
Sliced mushrooms into bite size pieces and sautéed in ghee until crispy, then seasoned.
Toasted chopped pistachios, currants and thinly sliced fresh fennel bulb in pan and seasoned with cumin, coriander, cayenne, salt and pepper for the dukkah.
Infused sunflower oil with fresh herbs from the garden. Rosemary and a little parsley for extra color.
Garnished with watermelon radish slice and broccoli sprouts.
by VladTheSimpaler
4 Comments
Please remove that oil around the risotto.
Hard agree on losing the oil, try flash frying some rosemary and sprinkling with the crispy leaves, could be a better way to get rosemary flavor here.
Id rather have a radish that’s unpeeled but a nice circle than what you have here.
Your herb oil looks weak. And excessive. If you’re going for a herbaceous vibrant oil, it should be far greener and used way more sparingly. A pool of oil around the risotto isn’t appealing.
There’s a lot going on here and I’m sure not all of it necessary. The risotto also looks pretty tight. Shouldn’t be standing so high on its own like that. It should flow relatively flat once ladled onto the plate.
It looks like risotto wearing a pink cowboy hat. Not really much you can do creatively with risotto as far as plating goes, I’m not sure why it gets posted here so often