Wikileaks has released thousands of John Podesta’s emails, leading to an incredible series of revelations about the inner workings of the Hillary Clinton campaign, the candidate herself, and even Podesta’s personal preferences (and predilection for UFO research).
They also featured Podesta’s secret for making creamy risotto: adding the broth to the rice a small bit at a time.
Of course, any Top Chef contestant will tell you that this simple technique isn’t nearly enough to guarantee a nice “spread” from your rice when you put it on the plate. Risotto is an art and a science, and even the best chefs routinely get it wrong. “You can’t rush risotto” is a culinary maxim, but even Podesta may be oversimplifying.
Some Internet chefs immediately took him to task.
Myth myth myth! You CAN add all the liquid at once for risotto, no problem. https://t.co/5Uxl9BwUKH
— J. Kenji López-Alt (@TheFoodLab) October 11, 2016
A former senior official in Clinton Campaign did not know that you don't add all the broth to risotto at once. SMDH. https://t.co/VC7ssKiRfD
— Maggie Koerth-Baker (@maggiekb1) October 11, 2016
Stirring technique and pan depth are more key to riostto perfection, it seems, than mere broth rationing—and the most accomplished chefs use rice from either Arborio or Carnaroli.
@realDonaldTrump I agree with you Sir! @johnpodesta Risotto lacks basic information,city origin of rice,or if the stirring is right to left!
— José Andrés (@chefjoseandres) October 12, 2016
This version is unconventional yielding great results https://t.co/BjhNkLkAkT.
— Tom Colicchio (@tomcolicchio) October 11, 2016
It works https://t.co/p8Thz3cEQA
— Tom Colicchio (@tomcolicchio) October 11, 2016
