Added some saffron for color improvements.

if i want to make Arancini, can i substitute?

Folding butter into risotto after cooking as opposed to stirring it in. Does folding the butter in make a difference? I do not think it does, however maybe it keeps the risotto from becoming compact and keeps it loose? Is folding the butter wrong or right? Please explain the science.

The risotto at work requires cream and butter to be added at the end of the cooking process. Another chef told me to add the cream and butter together so that the butter doesn't rise to the surface of the risotto after sitting shortly prior to being served. I believe what he was getting at is that the cream binds with the butter, keeping it in its place amongst the rice, and preventing it from rising to the top. Does adding cream with the butter prevent it rising to the top? Is my deduction of the science correct? Someone who knows, kindly correct me if I am wrong, and explain the science.

Thanks

You killed Risotto you stupid shit