Another Risotto (Italian Style)

Ingredients

• an ounce of butter
• a rasher of bacon
• one quart of broth
• one pint of clean rice
• a small pinch of saffron
• four tablespoonfuls of tomato sauce
• six of grated cheese
• one ounce of butter divided in five or six pieces

Method

1. 1

   Fry bacon, carrot, and onion until brown.

2. 2

   Add giblets and broth, season, and add saffron.

3. 3

   Pour in rice and cook until nearly done.

4. 4

   Add tomato sauce and mushrooms, stir, and serve with cheese and butter.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 30. The excerpt below is the record exactly as published.

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 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

Cook this with the app: pantry check, scaling, and the assistant.