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

I’ve made risotto with rice and with pasta.
Add a bit of stock. Stir over medium heat till liquid is absorbed. Repeat.

You do it because he grains rub against one another and the starch starts to flow from them. The starch makes it thicker and creamy.

It’s pretty much the opposite of what you want when making plain white rice. In case you’re wondering. You leave it alone over low medium heat until it absorbs all the liquid.