I've had decent restaurant risotto before. But I can't remember where. It can be pretty ropey, though. IME, because:
* It'll be finished by whoever's on the veg/garnish station, which is the lowest on the heirarchy and thereby the most soul-destroying and likely to have a bitter and uncaring cook on. * It needs good stock, and quite a lot of it. The saucier and saute chefs will have taken the best stock. * Mushroom risotto is the ANSI standard vegetarian option. No-one cares about the vegetarian option. * To do properly, it'll be par-cooked, blast-chilled and then finished a la minute. Or you could just make a huge batch and leave it at the back of the range. * Since it holds heat well, it'll be the dish that gets to the passe first and is left under a heat lamp, waiting for the more delicate dishes to catch up.
Ah - I remember now: it was from a Konditor and Cook takeaway. Which was pleasantly surprising.
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timeasmymeasure
no subject
Date: 2007-05-18 09:58 am (UTC)* It'll be finished by whoever's on the veg/garnish station, which is the lowest on the heirarchy and thereby the most soul-destroying and likely to have a bitter and uncaring cook on.
* It needs good stock, and quite a lot of it. The saucier and saute chefs will have taken the best stock.
* Mushroom risotto is the ANSI standard vegetarian option. No-one cares about the vegetarian option.
* To do properly, it'll be par-cooked, blast-chilled and then finished a la minute. Or you could just make a huge batch and leave it at the back of the range.
* Since it holds heat well, it'll be the dish that gets to the passe first and is left under a heat lamp, waiting for the more delicate dishes to catch up.
Ah - I remember now: it was from a Konditor and Cook takeaway. Which was pleasantly surprising.