Clinton Wikileaks Gives Us Risotto Talk; Emails Confirm The Proper Process For Adding Stock
Like almost everyone I've been following this election cycle now for the past year-and-a-half with all of its twists and turns along the way. I've also read with curiosity the leaked emails from the Clinton Camp.
Along with a penchant for obtaining photographs of carpeting, tips for video-recording television programs and random advice on how to use a scanner properly - it turns out that the those in the inner-circle also talk food.
One of the emails regarding the culinary world came from John Podesto - responding to a message from Peter Huffman - a financial planner that did work for the Clinton Foundation. In it Podesto explains the reason why the liquid (wine and stock) must be added to Arborio Rice in a slow fashion instead of all at once.
As a cook, I must agree with his explanation. The process of adding the liquid slowly - over the course of 15 or 20 minutes - allows the starch to be released from the rice, resulting in the creamy consistency that risotto is known for.