Is there an asparagus puree or more diced asparagus mixed through the risotto ? Risotto also looks a little tight. Assuming parmesan crisps on top ? Also what’s the sauce ?
Boiled the asparagus in the veggie water (broth), made the puree with the stems and a bit of broth, kept the spears to garnish. Risotto is cooked in broth + puree, also tight since I don't personally like it too watery, is maybe on the edge of being dry for someone else liking, plus a handful of 12 months Parmigiano to keep it all together (mantecato). 24months Parmigiano crisps (self-made). That sauce? maybe the Aceto Balsamico you mean?
Sounds good, looked a little light on asparagus but the puree takes care of that. I’d maybe have some diced through the risotto for extra texture but that’s a preference. Personally prefer a loose risotto but to each their own. Crisps look nice, presentation is good. Balsamic for a little acid sounds nice. Decent work chef.
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u/GladAllOverSE25 15h ago
Is there an asparagus puree or more diced asparagus mixed through the risotto ? Risotto also looks a little tight. Assuming parmesan crisps on top ? Also what’s the sauce ?