Thread No. 007← All threads
The starch water trick
The cloudy water is the secret ingredient.
Pasta water, rice water, the sticky liquid pulled from a risotto. Starch suspended in water is what binds fat to fat and turns a coating into a sauce. Throwing it away is a beginner's mistake. Reserving it is the gesture that separates the home cook who has read three good books from the one who hasn't.
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In Risotto →1 voice
“Gualtiero Marchesi's published risotto alla milanese is built on absolute discipline at the mantecatura: cold butter and Parmigiano beaten in off-heat until the rice falls in a wave from the spoon. Without that wave it is, in his terminology, a pilaf — not a risotto.”
La Cucina Italiana di Gualtiero Marchesi — Mondadori (2014)