iRubric: Risotto rubric

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Risotto Risotto Rubric Code: VX492B3 By chefboyrdave Ready to use Public Rubric Subject: (General) Type: (Other) Grade Levels: 9-12

Risotto
	Poor 1 pts	Good 5 pts	Excellant 10 pts
Texture Texture of risotto when you taste it should not be chewy or crunchy. It should be soft to chew.	Poor risotto is sticky, clumpy and hard.	Good risotto is tender and the consistency is not crunchy.	Excellant risotto is not clumpy, or chewy. It is soft to chew.
Pesentation risotto should be hot, with colorful vegetables.	Poor risottto is cold, and the vegetables are are dull in color and rice is too dark brown or over toasted.	Good risotto is warm, vegetables are somewhat colorful.	Excellant risotto is hot, vegetables are al dente and vibrant in color, rice is a nice white color.
Taste risotto should be a perfect balance of seasoning. Not too salty and not bland.	Poor risotto is too salty or too salty or too bland.	Good risotto is good, but not as flavorful as is should be.	Excellant risotto has a perfect balance of the flavors we added.