You may already have understood why I never became a 'food photographer'; well, here is yet another fine example. Please; no more comments about bilious dogs etc, Risottos are decidedly non-photogenic.
Risottos are the only dish I prepare that require seriously hard work. Anyone who regularly cooks risottos will know that one is obliged to stand stirring for about 30 minutes. It's unlike any other food preparation; but worth the effort.
Usually I make a chicken and mushroom risotto, but in line with my Veggie Wednesday series I decided to throw caution to the winds, and go meatless.
I started with a classic Risotto in bianco (with Noilly Prat instead of ordinary dry white wine), and for the final 5 minutes added a good hand-full of reconstituted dried cèpes, and a tiny can of button mushrooms. The cèpes (above) were gathered and sun-dried last autumn.
The finished dish was given a liberal sprinkling of freshly grated Parmesan cheese.
To be honest, I'm now wondering why I ever used to add the chicken.
Glad someone else's food photography turns out like my own! Perhaps we should use more garnish. There is no finer thing than a risotto and preparation isn't too onerous if there is a glass of something in hand during preparation.ReplyDelete
And there always is!Delete
Love it and it is Tony's specialty. We use Swiss Browns and add peas and pine nuts. Absolutely delish !ReplyDelete
Love mushroom risotto but have to rely on someone else preparing it because I don't have the patience to stand and stir.ReplyDelete
That's when the rouge comes in so useful.Delete
I find risotto about as appetising as the photo.ReplyDelete
I'm afraid I agree with Rachel.ReplyDelete
I cook a rather good mushroom risotto too..said she polishing her halo ! Not made it for a while but I think the dried ( and soaked) mushrooms go in quite early in the process. I have to agree with too much standing up stirring though…makes my back ache!ReplyDelete
I'm no expert but I found that sometimes if you photograph your dish in a slight profile instead of top down, it gives the image a bit of a sense of depth and helps convey a bit more to your audience.ReplyDelete
I think photographing 'Risotto' from any angle makes it look like the result of a bilious canine; such is life.Delete
I so enjoy your food related posts - and I'm in the 'love' risotto camp.ReplyDelete
Other than mushroom, I also enjoy butternut squash risotto. I don't mind the work involved as it is so good, it is worth the effort. I also make enough for leftovers which sometimes just needs little doctoring to bring it back to its creamy, wonderful self. No calories are counted.ReplyDelete
Always plenty of leftovers here too. No point making just enough for one meal.Delete
Oh that looks good! I love making risotto.....and drinking the rest of the wine.ReplyDelete
I prefer the eating to the making, but wine drinking is good at any time.Delete
Mmmmmm.....foood......goooood. although the comparison to bilious dogs did put me off for a bit.ReplyDelete
Mush risotto is a staple dish in our house. The mushrooms are "meaty" enough that the mr doesn't miss it.ReplyDelete
Have you tried barley in a risotto, I often leave it to cook itself.
Butternut squash and chilli risotto...another good risotto for the autumn months.ReplyDelete