Im making a butternut squash risotto for an exam in college, any garnishing ideas?
Im roasting the squash in sage, olive oil, pancetta and chestnuts to add to the risotto when softened, i was wondering what garnishes/accompaniments would go well to serve on the plate with the risotto?
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The only other thing I can think of as a garnish that wouldn't distract from the flavors you already have is a fried brunoise of butternut squash. Maybe toss them with a touch of aged balsamic straight out of the fryer/oil. This would serve as textural and acidic component.
Or a tiny salad of microgreens or baby arugula; for color and some freshness. Bull's blood would look awesome, but they're not that easy to come by (especially just for a garnish).
Just nail the risotto and don't over-complicate it and you'll be fine; garnish or not.