What textural attribute often lacks when risotto is prepared in a pressure cooker?
Answer
The characteristic, creamy al dente bite.
While pressure cooking excels at breaking down tough materials quickly, it can rapidly degrade the structure of more delicate items, often resulting in a mushy or waterlogged outcome. Specifically concerning risotto, the characteristic creamy texture and the desired al dente resistance of the grain come from a slow, controlled process involving gradual starch release, which is facilitated by the slow agitation and controlled heating of traditional stovetop stirring. The intense steam environment of a pressure cooker homogenizes this process, preventing the slow extraction and agitation needed to achieve that specific, desired textural nuance.
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