In which cooking method do you sauté the grain in fat before adding the hot liquid?

The method involving sautéing the grain in fat before adding hot liquid is known as pilaf. This technique enhances the flavor of the grains and helps to create a more complex and rich dish. By sautéing the grains in fat, typically oil or butter, they are lightly toasted, which not only adds a nutty flavor but also helps to prevent the grains from becoming gummy when the liquid is added.

In the case of pilaf, once the grain is sautéed, hot broth or water is added, and the dish is cooked until the liquid is absorbed, resulting in fluffy, separated grains. This method contrasts with others, such as boiling, where grains are generally cooked directly in water without pre-sautéing, and steaming, which involves cooking grains over boiling water rather than in it. Risotto also utilizes a different technique, where the grains are cooked slowly with broth added gradually, making it creamy rather than the fluffy texture seen in pilaf.