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

[Susan Fox-Davis]

> > 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)?

Consider the Medieval Italian Catholic context.  My take on this is that
we are misinterpreting the terms "fat" and "lean" or their Italian
equivalents.  I think it may be meat broth [for fat days] and vegetarian
broth [for lean or fast days].  'Twould give depth to the flavor and makes
good sense -- in context!

Selene Colfox