Risotto

This is an ancestor of the famous risotto Milanese, rice cooked in broth colored with saffron and flavored with cheese. In this recipe, cheese is omitted and eggs are added instead; the eggs have a similar thickening effect without adding flavor. The recipe is probably of Arabic origin, since the Arabs brought rice to Europe; Taillevent mentions rice and by 1475 it was being grown in the Po valley, where it is st