When making risotto, why do you add the liquid in stages?

yes the result would not be risotto...the adding of the liquid in stages and stirring...lends to the creamy texture...it's how you develop the starch of the rice...it's what makes the dish unique...hope this helps

If you want real Risotto, you want it smooth and creamy. The process of making it in three stages, assures that the result will be perfection.

If you were to add the liquid all at once, you would have just basically steamed the rice--dry and not creamy or smooth.or the other end--soupy and problematic for good use.

Helps??? hope so!

The point of risotto is for it to be creamy, not separate grains of rice. Adding a little liquid at a time and stirring for the 20-25 min. it takes to cook causes the creamy texture. If you put all the liquid in at once, it would probably be a sticky dish, not a desirable texture at all.

This allows time for the rice to absorb it properly and cook. If you added it all at once, you will end up with a messy soup.