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

[Olwen the Odd]

>niccolo difrancesco commented:
> > 8.  Rice in the Italian Style
> > Put fat and lean broth into a pot and boil it . . . . <SNIP>
>THEN
>----- Original Message -----
>From: "Stefan li Rous" <stefan at texas.net> Asked:
>
>Hmmm. Why specify "fat and lean broth"? If you are mixing the two,
>why not just "broth"? Or a "moderately fat broth" or some such? Or
>does this really mean some pork broth (fat) and beef broth (lean)?
>
>I interpreted the instructions to say:  put fat and "lean broth"
>(as opposed to "fat and lean" broth)  into a pot and boil it.  Mayhaps
>a reference to
>the floating of oil/fat on boiling water to prevent starches sticking?
>Quite an early
>reference to this technique if that is the case.
>
>pacem et bonum,
>niccolo difrancesco

I was wondering the same thing.  Since I do not have the book I can only ask
are there other references to this kind of broth(s)?  Are there specific
recipes for broths?  My first instinct was to think of a meat broth and a
vegetable broth mixed together, perhaps for a combination of flavors.  With
cheese and eggs it seems more likely to taste better with the higher veggie
flavor, but that is personal preference.  Washing the rice in warm water
several times would certainly reduce or remove the surface starch.  That is
a method still referred to in modern cookbooks for that purpose.  The recipe
does not state to cook until the broth is absorbed, nor does it give
reference to removing with a slotted spoon, but it does say to serve in
bowls.  This would let me beleive that it is still rather stewey (rather
than soupy because of the added eggs and cheese to thicken).  Since no
spices are called for, I imagine the flavoring would all come from the
broth(s) and cheese.  So.  What types of broths or soups are described in
that book?
Olwen

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