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
according to most of my family, it’s pretentious claptrap created by some upstart chef who thought it’d make his job seem more important that it was. Use hot stock, add half, stir until absorbed. Then add half the rest, let it bubble, stir and then add the remainder, and let is stand on a low heat until all the liquid is absorbed.
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