Recipe:
Epicurious.com
What should it look like:
(photo by: John Kernick)
What did it look like:
What went well:
The Risotto was amazing.
What went wrong:
The radishes were supposed to be julienned and the chives finely chopped. Both were butchered.
What did I learn:
Taking advice from Alton Brown and Jacob Burton , I cooked the shallots and garlic at a lower temperature than I normally would. This added about 5 to 10 minutes onto how long I usually make risotto, but this really brought out the flavor.
General Thoughts:
Despite my weak knife skills, this was the best tasting dish I have made so far. I would actually serve this to others with confidence, presentation aside.
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