Risotto – gelatinisation

Science term – gelatinisation

You need to use risotto rice as it contains a high amount of starch and gives a soft, creamy texture but the grains remain chewy when cooked.

As you cook this risotto you can see the starch in the rice grains changing as the grains swell, absorb the liquid, swell and release the starch into the cooking liquid.

What can I cook?

risotto

Pea and carrot risotto

Serves 4

Ingredients

100g onion, finely chopped

30g oil

150g risotto rice

7g vegetable stock cube

600g boiling water

100g frozen peas

1 carrot (60g), grated

30g finely grated Parmesan cheese

5g of parsley finely chopped

Method

Heat the oil in a heavy based pan and add the chopped onion. Stir and cook for 5 minutes until onion is soft.

Stir in the rice and coat the grains in oil.

Dissolve the stock cube in boiling water and gradually stir into the rice.

Cook for 15 minutes as the rice absorbs the liquid. Add the peas and grated carrot and stir.

Taste to see if rice grains are soft and serve with chopped parsley and Parmesan cheese.

Equipment

chopping board, sharp knife, large pan, wooden spoon, grater, measuring jug

Nutrition

Energy per portion (270g) 2371 kcal, Protein 7.5g, Sugar 1.2 g, Fat 3.9g, Salt 0.9g

Allergens none

The science bit

As the rice is cooking, the stirring helps the starch grains release starch into the cooking liquid. The grains soften as the starch gelatinises, and the starch in the liquid thickens the sauce giving the risotto its creamy texture.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s