Food52

The place where kitchens meet
17th Oct 2012 | 6 notes
There’s a debate going on over at The Kitchn and it’s of the non-political variety. The pressing issue at hand: is it really necessary to warm your broth when making risotto? Traditional methods call for pre-warmed broth to be incrementally ladled into rice until you reach a creamy, al dente consistency. Some claim that skipping the broth-warming step doesn’t have an impact on the final product, while others swear it makes all the difference. Read more: A Hot Debate from Food52 via The Kitchn

There’s a debate going on over at The Kitchn and it’s of the non-political variety. The pressing issue at hand: is it really necessary to warm your broth when making risotto? Traditional methods call for pre-warmed broth to be incrementally ladled into rice until you reach a creamy, al dente consistency. Some claim that skipping the broth-warming step doesn’t have an impact on the final product, while others swear it makes all the difference.

Read more: A Hot Debate from Food52 via The Kitchn

  1. food-n-words said: I heat my broth. I like the tradition and the process and when I’m done, it tastes amazing.
  2. food52 posted this