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

[johnna holloway]

I agree with this assessment. The question would be when was the rice
developed? The Regional Cuisines book is saying it was a long grain
rice. Can risotto be made with long grain rice?

Johnna

"Phil Troy/ G. Tacitus Adamantius" wrote:
> 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