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
afaik, I do often risotto with foods that release water, since you don’t know how much water they would release, you just have to add a little at the time, to balance with the water the rice needs. Still, if you know that your rice needs an amount of water to cook, you can safely add a good part of it all at once.
I don’t know if they were joking with me, but in mushroom risotto with dried mushrooms you don’t technically need to add water to the rice… Because you already have added salt and water to the mushrooms (previously) and use the same water for cooking. Apparently it’s unheard of (really?)
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