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 had a risotto action station. Added 3/4 of the necessary liquid, covered, steamed for 10 minutes and chilled for service the next day. Sauté on high with whatever they wanted on the menu a few ladles of stock and stir vigorously throughout cooking the rice, add butter and/or parm. Risotto in 5.