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-square6fedilinkarrow-up112arrow-down11
arrow-up111arrow-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 · 1 year agomessage-square6fedilink
minus-squareEarthwormjim91@lemmy.worldOPlinkfedilinkarrow-up2·edit-21 year 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-up1·1 year 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.
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.