Why, when making risotto, do you need to add the liquid a little bit at a time?

Question

I was making risotto the other night (following a recipe), and started wondering why I had to add a scoop of broth, stir until it is absorbed, then add another scoop, and repeat until done. Why not just add all the broth at once? Does exposure to air make a difference in the “creaminess” of the final product? Does some starch only get released under certain conditions?

In: Chemistry

Answer 1

Rule 2.

r/askculinary might know better.