I have another cooking thought.
Why dont I have any photo of risotto?
Well the reasons are I think its impossible to serve risotto to more than two people and keeping quality at right level. For table of 4 people you have to have 2 chefs.
It also depends how many items is landing on top of rice once its plated.
Im saying, so I warm up risotto, add puree for example, lets make that pumpkin puree. Stock. Mix gently. When its hot, season, lemon juice, butter, whipped cream, parmesan.
Taste, season etc. So I think when its ready, it should be out AFAP or its overcooking. Or it actually is overcooking the minute its hot.
Lets say garnish is pukpkin dice, sautee chestnuts and roasted shallots. And a salad.
So in the meantime I have to heat up, season, glaze the garnish and herb it.
Plate rice, plate garnish, put salad and cheese on top.
Thats a lot of working, I wouldnt serve it alone for four people, I think it would get damaged by the time Im finished with plating.
Another thing is why I dont cook it at home. Its cause I think to pre cook rice well I need best stock possible. That means I begin prep the day before, set on stock, if its chick or beef, or prep it first thing in the morning, if its vegetable or fish stock.
Very labour intensive for a simple meal at home.
I might do it on special occasions though, cause I love good rich risotto !!