so , for me risotto or anything original recepie ,I can be Make doing to do.......
for example if I do the bred whit a steak , onions ,tomato, end Mayonnaise , ...I can' not call cheese burgher,,
is only a goo Sandwich.......
I would so make that if I really felt like spending the time making a brunoise!
May be a technique, but the very word "risotto", comes from "riso" (rice). Here's some interesting data:
There's a worst direction: tradition. Respect the tradition or else...!
Yes, true. But they are made from...grain. So I dunno, if you want to get deep in semantics about it. They could be labeled as "grain products" or whatever.
My point was to say that the technique of risotto can be applied to many different types of grains and grain derived products.
Yes, I've made risotto in a pressure cooker. It was good, not gluey or mushy. Here's a version I made -- http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
and the vegetable risotto from here: http://modernistcuisine.com/recipes/pressure-cooked-vegetable-risotto-2/
The modernist cuisine page also describes how to use different grains, such as spelt, barley, etc. but I haven't tried those versions.
Yikes. Why do that I wonder?
Well, I certainly don't agree with your chef or his/her reasoning, but I DO agree with you towing the line and doing what they expect of you. Yes chef, indeed. But yeah, I don't get it.
Sad to read this. I wouldn't call this a variation, more of a b*****rdization. But look on the bright side - at least you have learned what not to do in your own restaurant someday.