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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach 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?

Sure. It cooks faster and has less of that central grain-core
al-dente-ness, but it can be done, both in theory and in fact. It's
just slightly... different.

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
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