Peter Huffman, who previously worked for the Clinton Health Access Initiative, wanted to know about cooking risotto.
So who better to ask than top Hillary Clinton aide John Podesta?
Podesta revealed the answer in the latest WikiLeaks email dump. It’s evident that Podesta has been advising Huffman on his risotto technique for quite sometime.
In September, 2015 Huffman inquired, “So I have been making a lot of risotto lately…and regardless of the recipe, I more/less adhere to every step you taught me. Question: why do I use a 1/4 or 1/2 a cup of stock at a time? Why can’t you just add 1 or 2 cups of stock at a time b/c the arborio rice will eventually absorb it anyway, right?”
Podesta has concrete advice for risotto achieving a creamy consistency.
“Yes and no,” he replied with incredible confidence. “Yes it with absorb [sic] the liquid, but no that’s not what you want to do. The slower add process and stirring causes the rice to give up it’s starch which gives the risotto it’s [sic] creamy consistency. You won’t get that if you dump all that liquid at once.”