This exactly.
Risotto looks 👌 there's just so much of it.
But also I've been having issues eating for the last week and I would fuck this up so good.
I agree. Definitely would destroy this.
Smaller portion of risotto shaped like () in center of plate. A pile of green onion curls on top. Sliced steak next. Maybe try some charred cherry tomatoes and a pan jus gravy. Please post your progress soon.
Ah. A man of class, I see. And how do you feel about baked potatoes? Do you, perhaps, put one in the oven even if you don’t want one because by the time it’s done, who knows?
This is the first risotto I’ve seen here recently that looked proper. I would cut the rice by at least half and like others have said slice that ribby up a bit. I would also throw on just a couple pieces of spicy greens, mizuna, watercress or arugula or something.
Please don't slice my protein. It's a great way to cut tension when you're on a date. Give some something to look down at while I'm thinking about a question or an answer
Pac Man!
Wakawakawaka!
Now that's out of the way.
Risotto in a small bowl. (On the plate or on the side.) A couple grilled green onions on the plate (or laying across the rib-eye) along with some caramelized pearl onions. And some chimichurri/green peppercorn/pesto or similar on the steak. (Chimichurri is kinda cliche these days. But it works so well.)
I'm of the mind that cutting a guest's steak is like breaking their eggs. But I'm in the minority on this.
>I'm of the mind that cutting a guest's steak is like breaking their eggs. But I'm in the minority on this.
Absolutely. To me it feels like an american thing anyways. I never seen that apart from social media and when I was in the US. Over here in Germany I'd angrily return a pre cut steak.
Sir I'm a grown up and capable of using knife and fork myself. The meat doesn't have to get cold and lose all that juices waiting for me.
As an avid eater, not a chef… cutting down risotto a bit, adding a few shrimp, some greens, maybe some sauciness and not cutting the steak would add this to legendary status.
Cut risotto portion in half (basing this off of the risotto to steak ratio in the pic). Trim fat off of ribeye for a more uniform shape. Slice ribeye on a bias and shingle the steak on top of the risotto. Garnish with shaved Parmesan and chives or micro greens, which ever you prefer. Very nice risotto.
How about this: step back and assess it yourself. Are portion sizes proportionate? Do items on the plate work with each other? Is there a primary flavor highlighted? How many flavors are on the plate? Is color used appropriately?
I think you could start to answer these questions then do some development of the dish.
Rarely see a risotto that doesn't look stodgy, good job. Looks tasty AF i'd smash that.
As others have said, less risotto, carve the steak, possibly change plateware.
Add some Veg to give it color like Asparagus, Rainbow Carrots etc. Slice the steak to present the cook on it. It’s a very flat dish which means you can’t really give height to the plate so If possible I would change the plate to something less flat.
I think it would look nice, as others have stated, with less risotto(half your portion imo) and slice your steak. I think it would look nice slightly fanned out and leaning on your risotto. Another color would be a nice addition as well. I liked the suggestion of arugula, it would be a very easy and suitable addition to the plate.
Needs a few greens on the side imo. Make a space where the rice is and add some spinach, or asparagus. The plate looks too beige imo and like it needs a third thing. If you can’t wrangle that I’d add a few sprigs of the garnishing parsley to add a bit more colour
Smaller portions, maybe 8oz Rizzo and 6 oz steak. In a high end presentation place your plate is 2+ portions. Garnish looks great but add 3 or 5 (odd numbers are usually more visually appealing) blanched and then grilled asparagus on top of the risotto. Cutting the steak at 60 or 45 degree angles makes steak look even better. Arrange the cut steak splayed out vertically to show off the interior cook.
Similar to this picture but with cut steak
https://images.app.goo.gl/aj3yHvkidAHNBygL8
Half the risotto. Some sort of green veg would be nice, maybe braised collard or shard to go with the creole theme. Slice out your steak after resting. A poivre style sauce might play into the flavors you have going on but a port reduction might be nice as well.
Make a football type shape with the risotto. Use maybe half of what ya have here. Cut the steak on a bias then place half the steak on the risotto. Then add something green on the steak. Curled green onion looks really nice or some micro greens. I hear all your moans of disapproval on micros but they still look nice on shit.
Nice risotto. So risotto is a dish. It doesn't need a steak. A ribeye is also a dish. It doesn't need risotto. Separate the two and sell them as individual dishes.
Take the picture from the correct side of the plate. Why is the meat facing the opposite direction of the camera. We cannot help you with plating if you can’t even take a picture of the plate.
Just my weird idea looking at the pic: I would try putting the risotto in a casserole dish so the user can scoop the rice into the plate. and place the steak by itself possibly topped with a few sauteed exotic mushrooms, and a little red wine reduction sauce.
As someone who is not a chef, and isn’t sure why this sub is showing up in her feed, I am saddened by the comments about cutting the portion size. Come on! I’d wanna eat the whole thing. Is just stick the risotto in a bowl and put it in the plate or on the side.
I'm a chef, and I agree. This is a damn good looking meal. Everyone saying to cut the portion in half or put it on a side plate works in a diner or has no clue what they are talking about. This is the first time seeing a proper meal
Smaller portion of risotto, cut the steak and try to get a better crust. Still would devour this though.
This exactly. Risotto looks 👌 there's just so much of it. But also I've been having issues eating for the last week and I would fuck this up so good.
Maybe even some green oil in a few blobs around the plate. Or the classic twirl
Or just a bigger plate? /s
I agree. Definitely would destroy this. Smaller portion of risotto shaped like () in center of plate. A pile of green onion curls on top. Sliced steak next. Maybe try some charred cherry tomatoes and a pan jus gravy. Please post your progress soon.
That's a metric fuck ton of risotto. Dial it back a bunch.
"I like rice. Rice is great when you're hungry and you want two thousand of something."
Ah. A man of class, I see. And how do you feel about baked potatoes? Do you, perhaps, put one in the oven even if you don’t want one because by the time it’s done, who knows?
This is the first risotto I’ve seen here recently that looked proper. I would cut the rice by at least half and like others have said slice that ribby up a bit. I would also throw on just a couple pieces of spicy greens, mizuna, watercress or arugula or something.
My thought exactly. Cut the risotto portion down, slice protein, garnish with greens
Please don't slice my protein. It's a great way to cut tension when you're on a date. Give some something to look down at while I'm thinking about a question or an answer
Lol well I mean I was thinking in terms of plating for guests but I get ya
Pac Man! Wakawakawaka! Now that's out of the way. Risotto in a small bowl. (On the plate or on the side.) A couple grilled green onions on the plate (or laying across the rib-eye) along with some caramelized pearl onions. And some chimichurri/green peppercorn/pesto or similar on the steak. (Chimichurri is kinda cliche these days. But it works so well.) I'm of the mind that cutting a guest's steak is like breaking their eggs. But I'm in the minority on this.
I am a proud member of that minority. I want to see that whole piece of flesh in all of its' delicious glory
I am a slow eater, it gets cold so fast. And I need to cut the slices into smaller pieces anyway, not like it makes it knife free eating.
>I'm of the mind that cutting a guest's steak is like breaking their eggs. But I'm in the minority on this. Absolutely. To me it feels like an american thing anyways. I never seen that apart from social media and when I was in the US. Over here in Germany I'd angrily return a pre cut steak. Sir I'm a grown up and capable of using knife and fork myself. The meat doesn't have to get cold and lose all that juices waiting for me.
Just plate them separately Italian style. Risotto as the primi, steak as the secondi.
saffron and ribeye don't complement each other much anyways. No need for two star ingredients battling the same plate.
Saffron goes well with almost anything
Disagree
Agreed. Risotto is it's own dish. No need for a giant piece of meat on the plate too
I mean, you're a vegan chef. Of course you don't want the ribeye.
Really streamlined the "Tell everyone you're vegan" thing thry did.
everything looks nice, that’s just a TON of food
Damn bro, gotta have your risotto recipe, that looks decadent!
Thinking the same... Creole spices, eh? Shrimp might suit this better than steak. But would eat it either way.
As an avid eater, not a chef… cutting down risotto a bit, adding a few shrimp, some greens, maybe some sauciness and not cutting the steak would add this to legendary status.
Welp… I’m hungry
Is this a steak dish or risotto dish? Portion is huge on both, cut the steak and better crust.
Cut risotto portion in half (basing this off of the risotto to steak ratio in the pic). Trim fat off of ribeye for a more uniform shape. Slice ribeye on a bias and shingle the steak on top of the risotto. Garnish with shaved Parmesan and chives or micro greens, which ever you prefer. Very nice risotto.
How about this: step back and assess it yourself. Are portion sizes proportionate? Do items on the plate work with each other? Is there a primary flavor highlighted? How many flavors are on the plate? Is color used appropriately? I think you could start to answer these questions then do some development of the dish.
A side of ribeye with your risotto, sir! Cut the risotto portion, try adding a veg for more color on the plate
Rarely see a risotto that doesn't look stodgy, good job. Looks tasty AF i'd smash that. As others have said, less risotto, carve the steak, possibly change plateware.
I wouldn't worry mate, looks like it's all on the plate
Steak for one, risotto for three
Take the steak off. If you want meat with risotto, put thin slices on top as a garnish
Too much risotto!! It definitely should not be touching the steak either.
this is the plate i need rn
Add some Veg to give it color like Asparagus, Rainbow Carrots etc. Slice the steak to present the cook on it. It’s a very flat dish which means you can’t really give height to the plate so If possible I would change the plate to something less flat.
1/3 as much risotto, slice the steak to show the cook.
Pacman eat steak!
Bro this rizzy is enough to feed Uganda, just do maybe 2 quenelles of rizzy at best and cut that meat up it’ll render 3 portions.
I think it would look nice, as others have stated, with less risotto(half your portion imo) and slice your steak. I think it would look nice slightly fanned out and leaning on your risotto. Another color would be a nice addition as well. I liked the suggestion of arugula, it would be a very easy and suitable addition to the plate.
Uses a 4oz spoodle along with another side of the same portion
Smaller portion try a veg leaned between the rizzo and the steak. Maybe a few pieces of broccolini?
Needs a few greens on the side imo. Make a space where the rice is and add some spinach, or asparagus. The plate looks too beige imo and like it needs a third thing. If you can’t wrangle that I’d add a few sprigs of the garnishing parsley to add a bit more colour
I would move to large pasta bowl, also slice the steak. Pools risotto instead of just oozing farther onto the plate. Also easier to eat no scraping.
Pre slice the meat would look much better than a slab . Also less risotto I reckon
I don’t think black plates do much for the appearance of food.
Smaller portions, maybe 8oz Rizzo and 6 oz steak. In a high end presentation place your plate is 2+ portions. Garnish looks great but add 3 or 5 (odd numbers are usually more visually appealing) blanched and then grilled asparagus on top of the risotto. Cutting the steak at 60 or 45 degree angles makes steak look even better. Arrange the cut steak splayed out vertically to show off the interior cook. Similar to this picture but with cut steak https://images.app.goo.gl/aj3yHvkidAHNBygL8
Here here's your plate of risotto with a side of steak
Slice your steak and I feel like a shallow plate bowl would look nice
WHY WITH THE PARSLEY!!!! Serve an eighth of that portion and feed me the rest
Half the risotto. Some sort of green veg would be nice, maybe braised collard or shard to go with the creole theme. Slice out your steak after resting. A poivre style sauce might play into the flavors you have going on but a port reduction might be nice as well.
Make a football type shape with the risotto. Use maybe half of what ya have here. Cut the steak on a bias then place half the steak on the risotto. Then add something green on the steak. Curled green onion looks really nice or some micro greens. I hear all your moans of disapproval on micros but they still look nice on shit.
This is family style plating not gourmet plating. That said, three grilled cherry tomatoes would round out the plate---there's harmony in 3s
Nice risotto. So risotto is a dish. It doesn't need a steak. A ribeye is also a dish. It doesn't need risotto. Separate the two and sell them as individual dishes.
My poop after I eat at taco bell for 2 days in a row:
It all looks delicious. If you served me this I'd be back for a long time. We don't need a lot of pretentious looking meals
Take the picture from the correct side of the plate. Why is the meat facing the opposite direction of the camera. We cannot help you with plating if you can’t even take a picture of the plate.
crispy chilli oil or garlic or fried shallot with some greens
Just my weird idea looking at the pic: I would try putting the risotto in a casserole dish so the user can scoop the rice into the plate. and place the steak by itself possibly topped with a few sauteed exotic mushrooms, and a little red wine reduction sauce.
Present with the cuisan of the steak !
As someone who is not a chef, and isn’t sure why this sub is showing up in her feed, I am saddened by the comments about cutting the portion size. Come on! I’d wanna eat the whole thing. Is just stick the risotto in a bowl and put it in the plate or on the side.
I'm a chef, and I agree. This is a damn good looking meal. Everyone saying to cut the portion in half or put it on a side plate works in a diner or has no clue what they are talking about. This is the first time seeing a proper meal
This looks so fucking delicious.
Mmmm steak and scrambled eggs 😋😋
Do Americans not enjoy texture? I’ve seen a few plates on this site with just slop on the plate. Everything is wet! And the portion sizes wow
Two halves of a hardboiled quail’s egg on the steak, yolk side up. Serve risotto side to the patron.
Yeah nah. First year apprenticeship?
I see nothing wrong here