Chicken Rizotto

Ingredients

• enough water to make a quart of broth
• 2 tablespoons of butter
• an onion which has been minced finely
• 1/2 cup of rice

Method

1. 1

   Pick the meat from the bones of left-over cooked chicken.

2. 2

   Stew the bones in enough water to make a quart of broth, adding any left-over gravy or sauce that will furnish chicken flavor.

3. 3

   In a large skillet cook slowly in 2 tablespoons of butter an onion which has been minced finely.

4. 4

   Do not let the onion brown.

5. 5

   To this add the quart of chicken broth.

6. 6

   When it boils up rapidly, sprinkle in slowly 1/2 cup of rice which has been washed free of surface starch.

7. 7

   Cover the skillet.

8. 8

   Allow the rice to simmer in the broth for about 25 minutes or until the grains swell and become soft.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 36. The excerpt below is the record exactly as published.

CHICKEN RIZOTTO Pick the meat from the bones of left-over cooked chicken. Stew the bones in enough water to make a quart of broth, adding any left-over gravy or sauce that will furnish chicken flavor. In a large skillet cook slowly in 2 tablespoons of butter an onion which has been minced finely

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