A goose & 6 CdP 1999 at the tgjp

[VLM]

originally posted by Marc D:

originally posted by VLM:

originally posted by pab:
You can use butter, cream or olive oil. The recipes varies. I don't think you found one century ago many butter in south Italy.
Best regards.
pierre-alain benoit

No Arborio rice in Southern Italy and not much olive oil in the Piemonte.

Plenty of olive oil from Liguria though.

Is I remember correctly, there are mountains in the way. It was a bitch of a drive (although pretty), I can't imagine it on a mule. It would make olive oil rather expensive.

 

[pab]

originally posted by Sharon Bowman:
Right, but risotto is from the Milan region. Not many escalopes normandes in Provence 100 years ago, either.

Since 16th century, risi e bisi is served in Venise.

 

[SFJoe]

originally posted by pab:

originally posted by Sharon Bowman:
Right, but risotto is from the Milan region. Not many escalopes normandes in Provence 100 years ago, either.

Since 16th century, risi e bisi is served in Venise.

Lou was there and can testify.

 

[SFJoe]

originally posted by VLM:

originally posted by Sharon Bowman:
I love the pictures and descriptions of your risotto. Tell me, do you use butter or olive oil?

Olive oil?

I made risotto with olive oil for the dinner when Sharon was in NYC. I've taken some abuse for it.

But, unbowed, I made a squid risotto with olive oil last night. In further heresy, I put in Craterellus. And a little cheese. Bwahahaha! Stop me before I kill again.

 

[Jonathan Loesberg]

At the point at which, in order to verify authenticity, discussion turns to the practices of the 16th century, it has gone over the edge. In England, in the 16th century, they barely spoke English.

I use olive oil for risotto frequently. It is risotto that comes from the terroir of Tenley Circle (in which terroir means the cultural heritage and not actually growing the stuff, heaven forfend). The Ligurians can make it anyway they want to.

 

[Chris Coad]

originally posted by Jonathan Loesberg:
At the point at which, in order to verify authenticity, discussion turns to the practices of the 16th century, it has gone over the edge. In England, in the 16th century, they barely spoke English.

I use olive oil for risotto frequently. It is risotto that comes from the terroir of Tenley Circle (in which terroir means the cultural heritage and not actually growing the stuff, heaven forfend). The Ligurians can make it anyway they want to.

Oh, they spoke English just fine. It's we who have gone astray.