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
Risotto, like so many other dishes, are meant to be made slowly over a glass of wine with a friend. It is the social aspect that makes it taste good. If you want restaurant style, throw some Arborio rice, a banana, some protein powder and pre-workout into a food processor. Add some boxed red wine….puree….and poof! Risotto on the go!
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