The food lab better home cooking through science ( PDFDrive ) 927

A BETTER Way TO COOK RISOTTO Being Colombian, my wife loves rice, and being of a diminutive frame prone to coldness, she also loves soup So it’s no wonder that risotto—which can be unpoetically described as soupy rice—lies somewhere between me and cheese sauce on her list of greatest loves.¶ As such, I considered it my husbandly duty to discover not just how to make great risotto, but how to it in the most efficient way possible Everyone knows risotto as the self-saucing Italian rice dish with the notoriously tedious-toprepare reputation It’s also often stodgy, thick, and heavy What is perfect risotto? First off, it should be saucy in texture A perfect plate of risotto should flow like lava if you tilt the plate Spoon it onto a hot dish (and you must use a hot dish), and it should slowly spread out until it forms a perfectly level disk Sticky, tacky, or, worse, gluey are words that should never enter your head when eating it If it can stack up into a clump like this ... just how to make great risotto, but how to it in the most efficient way possible Everyone knows risotto as the self-saucing Italian rice dish with the notoriously tedious-toprepare reputation It’s... texture A perfect plate of risotto should flow like lava if you tilt the plate Spoon it onto a hot dish (and you must use a hot dish), and it should slowly spread out until it forms a perfectly level