Monday, August 24, 2009
The chicken or the egg? This same conundrum applies to risotto. How do you photograph a great plate of risotto so it conveys the fact that in its ugliness it is a great plate of risotto? I have tried and I will keep on trying. I am more picky about rice than I am about al-dente pasta. Blown out rice - or 'dog bone' as it has been so affectionately called is nothing more than good rice cooked bad. People will often come up with neat little things to call mistakes to make the mistake more acceptable. Not me. I want my rice to look like rice, not a dog bone or a plate of whatevers just because I am a careless 'chef.' This is where risotto stretches the limits. Risotto looks mushy but its not, risotto looks over cooked but it is not - risotto is the rockstar of rice - it pushes the limits.
Zoom in, have a look. Nice, neat, perfect grains of rice.
Wild mushroom risotto with asparagus broth. Porcini, maitake, and winecap mushrooms give the flavor, asparagus broth gives the secret and wild green onions smack it upside the head. Peace out bunny's. Oh, did I forget to mention that I had found and then dried these mushrooms? Well, I did.
Posted by Christo Gonzales at 12:01 AM