Risotto

Q1: Stock is absorbed by the rice. The liquid is absorbed by the starch in the rice.

Q2: The thick liquid is made of a combination of starch and water. The starch granules break apart into a network of starch molecules mixed with the water. These networks are called gels.

Q3: It is better to use low amylose rice because a single amylopectin molecule is much larger than a typical amylose molecule, and the bushy shape makes it difficult to align polymer molecules into a network that traps water and starch granules.

Q4: Spinach is a very healthy vegetable. It contains high levels of vitamin K, vitamin A, manganese, folate, magnesium, and iron. All of these nutrients are very important to healthy diet.

For this risotto, We need onion and garlic, Spinach, cheese , Chicken culinary stock, and wine.

We keep heating the cheese until it became liquid. Then I cut the onion, and garlic to very small piece and I put pieces of onion wine, and garlic in the pot.

We add the rice into the pot and warm the chicken culinary stock

We add the chicken culinary stock into the pot with rice. we added it very slow and make sure the rice can totally absorb the chicken culinary stock.

After we put all the chicken stock in the pot and make sure the rice had totally absorbed the stock, we all done.



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