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
I hope I’m not comingn too late. Adding the liquid a little bit at a time does make a difference. It is because it allows the rice that’s in contact with the bottom of the pot to cook at a higher temperature than boiling water. I’m not exactly sure why, but it develops a lot of flavor but caramelizing stuff at the bottom of the pan. You mix regularly to prevent the bottom from burning. But not too often, otherwise you don’t get that temperature rise at the bottom.
It’s a bit like grilling sausages. You want to get close to burning, but not completely. You could cook your sausage in water, that would be safe, but you’d miss on a lot of flavor.
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The only reason I can think of to add in liquid slowly would be so the risotto doesn’t get too moist/liquidy. But even that doesn’t make sense because you just simmer off the excess liquid anyway until it’s the right level of creamy.
First i was like: lol you don’t need to do this
But then I was like: right, i don’t know how to cook risotto. And I don’t even cook in general, so is should really stfu
Rule 2.
r/askculinary might know better.
I’ve made risotto with rice and with pasta.
Add a bit of stock. Stir over medium heat till liquid is absorbed. Repeat.
You do it because he grains rub against one another and the starch starts to flow from them. The starch makes it thicker and creamy.
It’s pretty much the opposite of what you want when making plain white rice. In case you’re wondering. You leave it alone over low medium heat until it absorbs all the liquid.
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