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
Stirring is important, nothing else. So that recipe is only a trick to keep you near the pot.
Theoretically they could produce a automated risotto cooker or add a stir to those asian rice cookers.
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