What causes butter to make risotto shiny?
Why does the addition of butter make risotto shiny? Is there a chemical explanation? I was taught to initially saute onions and garlic in olive oil, then risotto Arborio rice with warmed broth until the dish is almost complete, when the rice is still quite al dente. At this point, I add butter, which invariably makes the risotto beautifully shiny. Without the addition of the butter, the risotto does not develop this sheen. I would like to know if anyone knows why? I am also interested in knowing if there is a specific chemical reaction associated with this process?
Best Answer
There is no special chemical reaction. Melted fats are glossy, look at any oil in a bottle.
When you add the butter, it coats the rice, and this coat of fat is glossy. That's all there is to it.
I don't know the exact explanation of why all oils are glossy, but it probably involves quantum physics. You could ask it on Physics or Chemistry SE, it is beyond our scope here.
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Quick Answer about "What causes butter to make risotto shiny?"
There is no special chemical reaction. Melted fats are glossy, look at any oil in a bottle. When you add the butter, it coats the rice, and this coat of fat is glossy. That's all there is to it.Why is risotto the death dish?
I've done [risotto] before but I think the reason that risotto is known as the death dish is that there's such a huge spectrum of what's good on the scale of risotto," she said. "For me it's about the consistency and texture of the rice and not having too many things compete with that.What is the secret to a good risotto?
How to Make the Best RisottoHow do you know if risotto is overcooked?
If it's rough and chunky, with a large white center, it's undercooked. If it has no opaque center and is super smooth and soft, it's overcooked. If it's a fairly smooth smear with a little bit of white in the middle, like the grain pictured on the far right, it's perfectly cooked.How do you make risotto not crunchy?
If you already are . . . try cooking it a bit longer before adding the liquid. This helps get the rice cooking earlier and helps it absorb enough liquid. Also note that risotto is supposed to keep a bit of an "al dente" feel to it.A Beginner's Guide To Risotto (ft. Wolfgang Puck)
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Answer 2
Without digging into any deep chemical detail, the use of butter has a very specific purpose. It's needed to make risotto creamy with a sheen effect and creates a kind of "glue effect" among rice grains in order to give the typical aspect to risotto.
Parmigiano Reggiano cheese (that is not Parmesan!!!) and Grana Padano Cheese can be used instead of butter and give to Risotto more intense cheese Flavor.
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