Antique Recipes from Chefs of the Past -Part I

David Russo asked:




Risotto with Saffron - Maestro Martino, Italian, Circa 1477

Ingredients:

350 g of Italian rice - 8 dl of either chicken or capon broth - 3 egg yolks - 1 teabag's worth of saffron - powdered cinnamon - grated ginger - salt

Preparation:

Pour the rice into the boiling broth and cook until the liquid is absorbed. Leave to cool for about 10 minutes, then dress with