The hacking and drip-feed release of Clinton campaign chair and long-time Clinton ally Jon Podesta’s emails are shrouded in mysteries.
But there is one mystery that has conclusively been solved by the hack, the mystery of why recipe books and websites such as SBS Food always tell you to add the broth to risotto slowly.
Jon Podesta, the victim of the hack, has something of a reputation in the kitchen, his personal emails have revealed.
In one exchange, he explains the secrets of risotto to a skeptical former Clinton Health Initiative staff-member.
Here’s the exchange – take note of the time-stamps:
Subject: Risotto
On Sep 18, 2015 6:28 PM, "Peter Huffman" wrote:
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?
Subject: Re: Risotto
Date: 2015-09-19 02:50 AM
Yes and no Yes it with absorb 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 creamy consistency.
You won't get that if you dump all that liquid at once.
Of course, the Wikileaks dump also contains other revelations more embarrassing than Podesta’s enthusiastic deployment of apostrophes.
More than a few journalists have been embarrassed by their interactions with the campaign, and it seems even a risotto recipe can’t escape the scandal when it’s connected to the Clinton name.
The hack has also led to a particularly bitter – if not entertaining – exchange between Podesta and Wikileaks itself.
For more recipe secrets and cooking tips, check out the SBS Food website (or search through Podesta’s emails yourself).
Now you know the secret, pick your recipe:
Pancetta and cavolo nero risotto
