I understand the whole concept on using a hot stock in a risotto, but is it really that bad to use you're stock at room temperature? Any feedback would be great!
No it's not "bad" especially if you're only making a small amount of risotto. But for bigger amounts I would go ahead and use hot stock. Adding stock should continue the process of cooking, that's why it's added hot. The cooler the stock is the more it slows down the cooking process. But if you're only making a small amount that shouldn't be a big problem.
As All the above mention, the continuity is important. Mostly because you will be serving straight away. If your guests have enjoyed their appetisers with you, they wont want you spending half an hour in the kitchen preparing the main. Besides, it'd be boring for you too.
On the line, its a different story
I wouldnt be surprised if there was a chemical reaction reason too.
I have heard of folk adding all the liquid at once with good results, but maybe good = passable. Again with the chemical reaction reason to do it the standard way perhaps.
I'm looking forward to where this thread might go.
Welcome to Chef talk btw MicStone. How are you liking it so far
If your stock is at a temperature lower than the rice, it will stop the cooking.
There will be a chemical reaction, or whatever (it has something to do with the starch, you cannot heat and cool it during the cooking), and the internal of the grains of rice will never cook in the proper way.
Ever use hot stock, even for a small amount of rice.
One of my jobs is to be the "on set" stylist for celebrity chefs as they cooking demonstrations for TV shows and the like. One time I was working with Lidia Bastianich when she demonstrated how to make risotto.
During the demo she reiterated how important it was to slowly ladle in hot broth as you stir the rice. She explained that adding cool or cold broth causes the rice kernels to crack and break leaving you with creamy mush with small rice grains instead of whole rice kernels with a creamy coating of sauce.
Ya gotta love a Chef with a restaurant called the Fat Duck.
MicStone: I think what was meant is "always" not "ever"
Cooking at home I have to keep the stock on a separate burner to keep it hot, just at a simmer. If it gets cold, the result is not very good. Rice still hard, not just al dente- in the middle and gooey on the outside. Yuk.