Risotto

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/risotto

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What makes risotto creamy?The rice used in risotto has a lot of amylopectin, a type of starch. When you stir the rice, the starch leaks into the broth and thickens it, giving the dish a velvety texture.
2. Why do we stir risotto a lot?Stirring helps the rice grains rub against each other, which releases starch into the liquid. This makes the risotto smooth and creamy.

Amylopectin: A component of starch that, when released during cooking, contributes to the creamy texture of risotto.
All'onda: An Italian culinary term describing the ideal consistency of risotto, meaning 'like a wave,' indicating it should flow gently.
Mantecatura: The final stage of risotto preparation involving vigorous stirring of butter and cheese to achieve a rich, emulsified finish.