When making risotto, why fry the rice?
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent).
What is happening when the rice is fried? What effect does this have, and what would happen if this step was omitted?
Best Answer
As I understand it, it's down to the flavour you get from frying the rice. However, it does also break down some of the starch which reduces the thickening it can do when the risotto cooks, which might cause a problem. I can attest to the flavour, but I've not done experiments about thickening.
Serious Eats had a good article on the topic though, in which such experiments were described. The solution in that was to wash the rice in the stock, then fry the rice, then add the stock containing all that undamaged free rice starch during cooking, thus giving you toasty flavour and creamy risotto with no questions asked. I haven't tried that, but it seems like a fairly sound idea to me.
http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html
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Quick Answer about "When making risotto, why fry the rice?"
The purpose is to add flavour and to coat the grains with oil which will give you better texture in your finished dish. The slow stove top method with constant stirring is what gives you the best cream factor as the stirring helps to release the starches.What does toasting the rice do in risotto?
The brief step of toasting the rice is very important for perfect risotto. It creates a shell around each grain, allowing the grain to slowly absorb moisture without getting soggy or bursting open like a kernel of popcorn.Why is coating the rice with oil important?
Saut\xe9 the rice in a little olive oil until lightly toasted. This accomplishes 2 things: toasting kicks up the flavor of the rice, and the oil coats the grains, allowing them to slide past each other without developing starchiness.What is the secret to a good risotto?
How to Make the Best RisottoWhy is the Arborio rice sautéed in butter or oil before cooking?
Saute the rice first in olive oil before adding the stock. The oil creates a thin lipid protective layer, which prevents the immediate release of the starches. Without the oil layer, the grains would rapidly stick together and clump. The brief exposure to dry heat also toasts the grains, adding a nutty taste.Joe Bastianich making risotto
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Answer 2
Many rice recipes include this step- it seems to be standard with Indian rice recipes as well.
Frying the rice definitely adds a nutty, toasted, flavor. It would be unfortunate to give that up just for convenience.
I have been told that frying the rice produces more individualized grains of rice in the finished product. This makes sense to me as some of the starch would gelatinize and preserve the grain's shape. Obviously for risotto you want plenty of free starch to thicken the sauce but you don't want to end up with rice pudding.
I have not done any independent experiments to see if this is the case and it does sound like it could be an old wives tale (simmering pasta or searing steak, etc.)
Answer 3
The purpose is to add flavour and to coat the grains with oil which will give you better texture in your finished dish. The slow stove top method with constant stirring is what gives you the best cream factor as the stirring helps to release the starches.
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