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
It’s because properly cooked risotto, like pasta, should be *al dente*, at least according to Italian culinary tradition. As other commenters have said, the problem with adding all of the stock at once is that it makes it difficult to control the texture of the final product.
A well prepared risotto should be creamy but not gooey. Overcooked risotto will be gooey because too much of the grain has cooked away. It should still have some texture to it, which is why Italian chefs will say it should be cooked to order.
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