which must be minced as fine as a paste; put it into a
stewpan with three pints of broth, boil it with all the
vegetables, add one pint of well- washed rice, a slice of
bacon-rind cut in small dice, and two mashed fresh
tomatoes. Boil for twenty-five minutes, season with salt
and pepper, stir well, then pour it into a soup-tureen, and
serve with two ounces of grated cheese✪ Minestrone on a plate apart.
107. RISOTTO* A LA PifeMONTAISE.
Put three pints of good broth into a stewpan; when
boiling throw in three-quarters of a pound of nice clean
rice; cook for twenty minutes on a good fire, giving it
an occasional stir ; then add two ounces of grated cheese,
the same quantity of fresh butter and truffles cut in very
thin slices, a little grated nutmeg, salt and pepper to taste,
mix well together, add a little gravy if too thick✪ Risotto a la Piemontaise, and serve
on a hot dish.
108. RISOTTO MILANAISE.
Slice an onion and fry it in a stewpan with an ounce of
butter and a little beef marrow till of a nice brown colour ;
dilute with a quart of broth ; boil it, strain the broth through
a sieve into the stewpan again, and season with salt and
pepper; boil it; then add one pint of rice and a small
pinch of saffron ; cook on a good fire for twenty minutes,
often stirring the contents with a wooden spoon to prevent
burning ; sprinkle two handfuls of grated cheese over it,
with a gill of white dry wine ; stir and mix well together ;
boil for another two or three minutes, then draw from the
fire, and just before serving add one ounce of fresh butter✪ Risotto Milanese,
divided in five or six parts and • put about in the stewpan ;
cover with the lid for two or three minutes, then pour it
* liiKotto is the Italian nnnie for nil matle rice-dishes.
PRACTICAL HOUSEHOLD COOKERY. 65
into a hot dish with a little more grated cheese sprinkled
on the top, and serve.
109. RISOTTO (ITALIAN STYLE).
Proceed as above, but omit the saffron ; add four t^able-
spoonfuls of tomato sauce at the same time as the cheese,
and serve after having given it a good stirring.
110. ANOTHER RISOTTO (ITALIAN STYLE).
Shred fine the red part of a carrot and an onion, cut in
small dice a rasher of bacon, fry these in a stewpan with
an ounce of butter till of a nice brown colour ; then add
the giblets and combs of two fowls chopped fine, fry for a j
few minutes longer, then moisten with one quart of broth,
season with salt and pepper to taste, and add a small pinch
of saffron ; boil it on a good fire ; when boiling pour in
one pint of clean rice ; stir and boil fast till nearly cooked,
then add four tablespoon fuls of tomato sauce✪ Risotto (Italian Style) and six of
grated cheese, stir the contents well together, add half a
dozen mushrooms and one trufile cut in thin slices, stir
again to prevent burning, cook for two minutes longer,
pour it into a hot dish with a little more grated cheese
sprinkled on the top and one ounce of butter divided in
^ve or six pieces and placed at equal distances about the
rice; then place the dish in a moderately heated oven
for two minutes, and serve.
HI. RISOTTO A LA CHARTREUSE.
Prepare a broth of frogs or of crayfish, and proceed as
in the first risotto (Italian style) ; when cooked, pour the
rice into a hot dish with pieces of frog's meat, boned and
cut in dice, or the crayfish-tails properly mixed with it,
as well as a few slices of truffles. ^
E
66 PRACTICAL HOUSEHOLD COOKERY.
112. RISOTTO (SPANISH STYLE). ✪ Risotto (Spanish Style)
Page 30 · 7 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
which must be minced as fine as a paste; put it into a stewpan with three pints of broth, boil it with all the vegetables, add one pint of well- washed rice, a slice of bacon-rind cut in small dice, and two mashed fresh tomatoes. Boil for twenty-five minutes, season with salt and pepper, stir well, then pour it into a soup-tureen, and serve with two ounces of grated cheese on a plate apart.
107. RISOTTO* A LA PIEMONTAISE.
Put three pints of good broth into a stewpan; when boiling throw in three-quarters of a pound of nice clean rice; cook for twenty minutes on a good fire, giving it an occasional stir ; then add two ounces of grated cheese, the same quantity of fresh butter and truffles cut in very thin slices, a little grated nutmeg, salt and pepper to taste, mix well together, add a little gravy if too thick, and serve on a hot dish.
108. RISOTTO MILANAISE.
Slice an onion and fry it in a stewpan with an ounce of butter and a little beef marrow till of a nice brown colour ; dilute with a quart of broth ; boil it, strain the broth through a sieve into the stewpan again, and season with salt and pepper; boil it; then add one pint of rice and a small pinch of saffron ; cook on a good fire for twenty minutes, often stirring the contents with a wooden spoon to prevent burning ; sprinkle two handfuls of grated cheese over it, with a gill of white dry wine ; stir and mix well together ; boil for another two or three minutes, then draw from the fire, and just before serving add one ounce of fresh butter, divided in five or six parts and • put about in the stewpan ; cover with the lid for two or three minutes, then pour it
* Risotto is the Italian name for all made rice-dishes.
into a hot dish with a little more grated cheese sprinkled on the top, and serve.
109. RISOTTO (ITALIAN STYLE).
Proceed as above, but omit the saffron ; add four tablespoonfuls of tomato sauce at the same time as the cheese, and serve after having given it a good stirring.
110. ANOTHER RISOTTO (ITALIAN STYLE).
Shred fine the red part of a carrot and an onion, cut in small dice a rasher of bacon, fry these in a stewpan with an ounce of butter till of a nice brown colour ; then add the giblets and combs of two fowls chopped fine, fry for a j
few minutes longer, then moisten with one quart of broth, season with salt and pepper to taste, and add a small pinch of saffron ; boil it on a good fire ; when boiling pour in one pint of clean rice ; stir and boil fast till nearly cooked, then add four tablespoonfuls of tomato sauce and six of grated cheese, stir the contents well together, add half a dozen mushrooms and one truffle cut in thin slices, stir again to prevent burning, cook for two minutes longer, pour it into a hot dish with a little more grated cheese sprinkled on the top and one ounce of butter divided in five or six pieces and placed at equal distances about the rice; then place the dish in a moderately heated oven for two minutes, and serve.
111. RISOTTO A LA CHARTREUSE.
Prepare a broth of frogs or of crayfish, and proceed as in the first risotto (Italian style) ; when cooked, pour the rice into a hot dish with pieces of frog's meat, boned and cut in dice, or the crayfish-tails properly mixed with it, as well as a few slices of truffles. ^
E
112. RISOTTO (SPANISH STYLE).
Records on this page
MinestroneRisotto a la PiemontaiseRisotto a la ChartreuseRisotto MilaneseRisotto (Italian Style)Another Risotto (Italian Style)Risotto (Spanish Style)