Food and Cooking

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Plating could use some work, but here’s my mushroom risotto with seared chicken thigh and lemon green beans (imgur.com)

submitted 2 years ago by Earthwormjim91@lemmy.world to c/food@beehaw.org

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[–] Earthwormjim91@lemmy.world 2 points 2 years ago* (last edited 2 years ago) (1 children)

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.

[–] rockyTron@sh.itjust.works 1 points 2 years ago

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.