Actually now I have to explain where the word mantecare comes from. Deriva dallo spagnolo "manteca" che significa burro.
Per estensione, mantecare significa impastare insieme varie sostanze in modo che il composto assuma l'aspetto di una manteca (es. manteca di burro e acciughe). Si può mantecare anche col formaggio, poiché il formaggio contiene burro/burrino.
In the meantime, we will continue to cream the risotto and enjoy.
Seriously, though, some people "cream up" their risotto. "Cream up" sounds like a good English phrasal verb.
Ciao, Elfa. "To cook until creamy" does not completely convince as I thought the continual stirring was important to release the starches in the rice, and this gives the mix a creamy quality in itself.
(I think post 11 and the quoted "rendere omogenea una crema o una preparazione di consistenza burrosa" are interesting).
I see someone suggested 'churn' as a translation. I really can't agree with that. Churning butter is one thing, but adding it your risotto is quite something else
Is it not? I'd say it is.As for 'mounting': you mount sauces with butter to give them a glossy finish, but that's not the same as 'mantecare'.
I'd say "cream it"
Hmmm... my son is a chef. Mounting butter is one thing. Mantecare is a different kettle of fish.
His dominant language is Italian, so he uses the Italian word. Otherwise, when speaking English he says what I said in my post 40, although I thinkI'd say too. In the net I found
6. Mantecatura - As a final step, add one more ladle of broth along with one or two tablespoons of butter and a cup of cheese to enrich the risotto and make it extra-creamy.
And what would his translation be for your son as a chef (working in the UK, if I recall you mentioning) or what verb does he/the other chefs use ?
To cream is another very specific culinary term which means something else. For example, when making a sponge cake you cream the butter and sugar, see this glossary, I quote:I'd say "cream it"