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
If you use a pressure cooker you can just add the lot and cook.
My girlfriend is a good cook but always added the stock a bit at a time. Until I made her a meal with the pressure cooker.
She’s not going back…
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