I made a typical risotto and at the end added a little butter and some Locatelli pecorino Romano cheese. It was perfect consistency. Not ready to serve, I placed a lid and left on stove. Minutes later it turned to a soup like consistency. Tried to reheat and save but nothing worked.
Any idea what caused this?
My first thought is maybe you added the mantecatura too early? You wanna let it set for 3 ish minutes. But still, soupy? I wanna know your process here, I've honestly never had that happen so if you can tell what you did it'll help figuring out where it went wrong.