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

if youre a professional you can theoretically get away with adding the precise amount in 2-3 “pours”. but unless you make the exact same risotto with the exact same ingredients every time you would risk missing the proportions.

also it *needs* stirring all the time. you are already going to be there every minute might as well just pour the liquid a little bit at a time.