Which cooking technique involves browning an item in a small amount of hot fat?

The technique that involves browning an item in a small amount of hot fat is sautéing. This culinary method is characterized by cooking food quickly at high heat with a small amount of fat, such as oil or butter, in a pan. The purpose of sautéing is to enhance flavor through the Maillard reaction, which occurs as the sugars and proteins in the food brown. This method allows for the development of rich flavors while retaining the moisture within the food.

In contrast, boiling involves cooking food in water or broth at high temperatures, which does not achieve browning. Steaming uses water vapor to cook food and keeps it moist without any browning. Frying, while also involving cooking in fat, typically uses a larger quantity of fat and often leads to a different texture and flavor than what is achieved through sautéing. Thus, the distinguishing characteristic of sautéing—browning food in minimal fat—is what makes it the correct answer.