[Sca-cooks] Neapolitan Risotto? (was re: Black Rice)

[Phil Troy/ G. Tacitus Adamantius]

Also sprach johnna holloway:
>Recipe 26 for Groats says:
>Cook clean washed groats in chicken broth for a long time and when it is
>cooked, transfer part to dish. When it has cooled a little, put
>in three eg yolks combined with saffron, and again transfer to the pot
>  and sprinkle with spices.
>
>This may be as close as we come for something like a risotto.

In the sense of enrichment, yes. It should be noted, though, that
adding egg yolks would tend to thicken and make the mass more
cohesive (presumably in the mode of the common medieval standing
pottage), whereas adding the amounts of butter frequently mentioned
in risotto recipes tends to loosen and lighten the texture, and keep
it from clumping up or getting a skin as it cools.

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER