Why is risotto cooked using low to medium heat?

* To control starch release: Risotto's creamy texture comes from the starch released by the rice. High heat causes the starch to release too quickly, leading to a clumpy, sticky risotto. Low heat allows for a gradual release of starch, resulting in a creamy and smooth consistency.

* To achieve even cooking: Low heat ensures that the rice cooks evenly throughout the grain, preventing the outside from burning before the inside is cooked.

* To allow for proper absorption: Risotto is cooked by adding warm stock gradually, allowing the rice to absorb the liquid. Low heat gives the rice time to absorb the stock fully before adding more, resulting in a well-cooked risotto.

* To prevent scorching: High heat can easily scorch the rice, leading to a burnt flavor and unpleasant texture. Low heat helps prevent scorching and allows the rice to cook gently.

* To enhance flavor development: Low heat allows the flavors of the stock, wine, and other ingredients to meld and develop properly, resulting in a more flavorful risotto.

In summary, cooking risotto using low to medium heat is crucial for achieving the desired texture, preventing scorching, and allowing for proper flavor development.