Can you make risotto in a rice cooker then or is the stirring important?
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you can make it in a rice cooker or even better a pressure cooker.
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The (high pressure cook -> quick pressure release -> stirring with additional stock -> add fat) method works
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So what do you think the pressure/release is doing to the starch?
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Quick release causes rapid boil which agitates the rice and essentially stirs it for you.
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it's a great method. I think I first saw the method in Cook's (Kenji probably wrote it when he was there!)
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Wait, what? How will you know when it’s just the right amount of liquid if you add it all at once?
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well you can add a little less than you think then add more at the end.
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but how would I remember to stir it if I don't say "crap, more stock!" every now and then?
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You don't even have to stir.
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I'll try your madness, but if it allows me time for an extra dinner prep drink or two I'm blaming you.
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WILL THE LIES NEVER END?
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Part of me is convinced that you just love to infuriate Italians.


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I'm Italian and love
@TheFoodLab, but you have a point there cause Italian cuisine is so full of dogma.
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great read. I'll try whipping the cream next time. And I've always had good results with carnaroli.
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Well, Putin was hoping we would be so busy stirring and adding liquid, he could invade.
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@blakemccarren just in case u were wondering - 1 more reply
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@TheDailyShow@wikileaks reasonable people can disagree about this except trump!Thanks. Twitter will use this to make your timeline better. Undo -
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