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Line cook called my risotto lazy, and he was dead wrong about the fix
About 6 months ago a line cook at my spot in Columbus tasted my risotto and said it was "mushy and flat, like you're cooking it in a hurry." I was mad for a day, then I actually watched him work, and the difference was he toasted the rice in butter for a full 2 minutes before any stock hit the pan. I switched to that and started pulling it off heat 30 seconds earlier than I used to, and the texture got way tighter. Now I test a grain on a cold plate before I plate anything. Anyone else get ripped apart by a younger cook and end up thanking them for it?
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