What You Need to Know
Amylopectin gelatinization from Arborio rice combines with constant mechanical agitation to form a temporary starch network, while mantecatura (butter/cheese incorporation) establishes stable fat-starch bonds.
The 'wave' (onda) indicates proper starch-to-liquid ratio where the mixture flows slightly but still coats grains evenly.
Key Parameters
Temperature
78°C
60°C - 85°C
Time
20 minutes
18 minutes - 22 minutes
Equipment
Wide heavy-bottomed pan (14-16cm base)Wooden spoon with flat edgeBroth at constant 85°C
Steps
- 1.
Risotto alla Milanese (Milan): Saffron infusion requires precise liquid ratio to prevent color dilution
The Science
Primary Reaction
Starch gelatinization