Feb 9, 2018
https://www.wnyc.org/story/last-chance-foods-lidias-commonsense-risotto/ There is also an old peasant tradition of using other grains. Just as rice makes risotto, oats make avenotto, barley makes orzotto, and farro makes farrotto. Mind you, in a related vein, note that in the old MSS, the Irish and Scottish had a tradition of savory porridges. Sweet porridge, as we're accustomed to, and specifically as a breakfast food only as Americans conceive of it, is rather new in terms of food history.
