As I've mentioned in previous posts, I'm a big Top Chef fan. I love watching the cheftestants come up with delicious recipes based on one single ingredient. It's always so inspiring and usually gives me some awesome ideas for the future. Well, a few weeks ago was no different.
For the Quickfire Challenge, the group had to pair tequila (and possibly use) tequila with a dish. Sarah Grueneberg made a fennel risotto with glazed scallops to go with her tequila blanco. Although she ended up on the bottom, the dish still sounded amazing and I was determined to try it. Well, after making it, I discovered why she was on the bottom. According to the recipe, she didn't use nearly enough liquid to make a risotto. Just as the guest judge said, her risotto was too crunchy. It was also incredibly bland. But I was so in love with the fennel idea, that I followed her recipe and made several adjustments of my own, creating a delicious fennel risotto that's definitely Top Chef worthy.
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