Hello,I like to cook, and we have been discussing the correct ways of making...

Hello,I like to cook, and we have been discussing the correct ways of making...

Hello,

I like to cook, and we have been discussing the correct ways of making risotto. Could you please explain why the liquid needs to be added little by little? Would the risotto be ruined if all the liquid were dumped in at the beginning?

Thanks in advance,
Jyl

Answer

Preparing risotto requires a large amount of water or stock, which must be warmed on medium heat (not to a boil) and added gradually to release the starch from the risotto rice's surface during cooking. The fine dusting of starch on the grains gives a better texture to the risotto. The risotto is ready after about 18-20 min when the grains do not absorb any more liquid, remain separate, and are soft on the outside, but still firm inside (al dente). If you ad the water or stock all at once, the texture of the risotto may not be as good. Adding the water gradually is the traditionl way of cooking risotto. Of course you may add the water or stock all at once too, if you want. This could be called a pressure-cooker time-saving method. (see first link below)

Sources:
http://www.soscuisine.com/procedure_consulter.php?id=17&sos_l=en
http://www.helium.com/items/1295841-how-to-make-risotto
http://regourmet.com/RISOTTO/RYZE.htm

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