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.
20 comments:
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.
Love it and it is Tony's specialty. We use Swiss Browns and add peas and pine nuts. Absolutely delish !
And there always is!
Love mushroom risotto but have to rely on someone else preparing it because I don't have the patience to stand and stir.
That's when the rouge comes in so useful.
I find risotto about as appetising as the photo.
I'm afraid I agree with Rachel.
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!
Heathen!
Another Heathen!
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.
I think photographing 'Risotto' from any angle makes it look like the result of a bilious canine; such is life.
I so enjoy your food related posts - and I'm in the 'love' risotto camp.
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.
Oh that looks good! I love making risotto.....and drinking the rest of the wine.
Always plenty of leftovers here too. No point making just enough for one meal.
I prefer the eating to the making, but wine drinking is good at any time.
Mmmmmm.....foood......goooood. although the comparison to bilious dogs did put me off for a bit.
Mush risotto is a staple dish in our house. The mushrooms are "meaty" enough that the mr doesn't miss it.
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.
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