4

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate".

Why is that so?

11

What moscafj says is true, but it doesn't explain specifically for risotto.

Basically, the creaminess** is because of a starch-based solution. Starch based solutions are temperature dependent and will get much thicker as it cools. If there's enough starch, it can solidify to the point where the sauce will break into pieces if you try to manipulate it.

** Don't start with the 'it's not creamy because there isn't cream in it' crap again.

  • 2
    I would also add that anything liquid or semi-liquid will spread on the plate and have a large area of contact with the plate, and thus conduct heat very quickly and effectively into it, cooling quicker than solid foods would – canardgras Oct 4 '18 at 16:09
  • @canardgras : an excellent point – Joe Oct 4 '18 at 16:14
  • @joe that is interesting Joe. Could that be the reason that when I combine my bechamel and pasta, the sauce breaks the day after? – Bar Akiva Oct 4 '18 at 19:47
  • @BarAkiva : breaks as in 'oil separates out' like a mayo breaking, or breaks as in 'it cracked in half'? If it's the second, then yes. – Joe Oct 5 '18 at 1:54
  • breaks as in "oil separates out" and the sauce turns from creamy to grainy. – Bar Akiva Oct 5 '18 at 13:16
7

Using hot plates allows food to retain it's heat between plating a service...also works with cold plates, if you want to keep something cold.

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