Bisotto (Neapolitan way)

Ingredients

• one middling-sized onion
• a pound of rice
• moistened to three times its height with veal stock
• a chopped tomato
• pepper
• salt
• butter
• grated cheese

Method

1. 1

   Chop the onion and fry in dripping.

2. 2

   When slightly coloured, add the rice moistened with veal stock, the chopped tomato, pepper, and salt, and boil for twenty minutes.

3. 3

   Remove from fire, add butter and grated cheese.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 137. The excerpt below is the record exactly as published.

Bisotto (Neapolitan way). Chop one middling-sized onion, wliicli fry in dripping (the ItaHans use oil) in a stew-pan. AVhen it gets slightly coloured, add a pound of rice, which must be moistened to three times its height with veal stock ; add a chopped tomato, pepper and salt, and boil for twenty minutes ; then take it oiX the fire, add butter and grated cheese

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