What You Need to Know
The dish's creaminess is achieved through the gelatinization of starches in Arborio rice and the emulsification of starches, proteins, and fat. The casein in Parmigiano Reggiano cheese helps to thicken the risotto, while the heat breaks down the starches and releases the umami flavor.
Steps
- 1.
Risotto alla Milanese (Lombardy, Italy): Saffron-infused version demonstrating starch control
- 2.
Ojiya (Japan): Breakfast rice porridge using similar starch principles
- 3.
Kheer (South Asia): Sweet application of slow-stirred dairy/rice emulsion
The Science
Primary Reaction
STARCH GELATINIZATION