My first time making risotto!
I used this recipe and followed it exactly: https://www.bonappetit.com/recipe/bas-best-risotto
Toppings: Sautéed cherry tomatoes with garlic Olive oil Balsamic glaze Black pepper
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I used this recipe and followed it exactly: https://www.bonappetit.com/recipe/bas-best-risotto
Toppings: Sautéed cherry tomatoes with garlic Olive oil Balsamic glaze Black pepper
I actually added olive oil around the edges. I'm trying to get better at plating. It tasted good, but maybe overkill!
Does it mix well into the risotto? Good olive oil has a very nice flavor than can work well. It did it turn into texture overload?
I suck at making risotto but your bowl looks amazing.
When does plating become egregious? I dunno. But if this tasted good then I am in!