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 usually make Ina Garten’s “Lazy Risotto” recipe, which just involves cooking arborio rice in chicken broth in a dutch oven for 45 minutes, then adding wine, more broth, parmasean cheese, butter, and salt and pepper and stiring it for 5 minutes. It comes out perfect every time.