What You Need to Know
The sudden addition of cold butter (2-4°C) to hot risotto (60-70°C) creates a temporary temperature differential that slows butterfat crystallization while mechanical agitation disperses milkfat globules. Cheese proteins (casein) and rice starch form a stable network around fat droplets.
Transforms starchy rice broth into a velvety sauce while cooling the dish to ideal serving temperature (55-60°C).
Key Parameters
Temperature
62°C
55°C - 70°C
Time
90 seconds
45 seconds - 2 minutes
Equipment
Flat-edged wooden spoonHeavy-bottomed panChilled butter cubes
Steps
- 1.
Risotto alla Milanese (Milan): Balances saffron's astringency
- 2.
Risotto al Barolo (Piedmont): Softens wine tannins
The Science
Primary Reaction
Starch-fat-protein emulsion formation