Bisotto

Ingredients

• half a pound of rice
• a spoonful of butter
• three pints of broth
• a minced onion
• a pinch of red pepper
• a cup of tomato sauce
• a spoonful of melted butter
• two of grated cheese

Method

1. 1

   Wash and dry the rice.

2. 2

   Melt butter in a saucepan, add rice, and stir until light-brown.

3. 3

   Add broth and fried onion, cooking slowly until rice absorbs broth (about 45 minutes).

4. 4

   Stir in red pepper, tomato sauce, melted butter, and grated cheese before serving hot.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.

Bisotto. — Wash half a pound of rice and dry it well. Melt a spoonful of butter in a saucepan and put in the rice, stirring it now and then till it is a light-brown. Add to it three pints of broth, well- seasoned, and a minced onion fried brown in a little butter. 94 IN FOREIGN KITCHENS. Cook very slowly till the rice has absorbed the broth, — about three quarters of an hour. Add to this a pinch of red pepper, a cup of tomato sauce, a spoonful of melted butter, and two of grated cheese

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