Neapolitan Rice (Risotto a la Napolitaine)
From Wholesome cookery, 1887
If rice is too dry, moisten with tomato sauce.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.
Neapolitan Rice (“Risotto a la Napolitaine ”). 1 teacupful of Patna rice, 1 teacupful of tomato sauce, half an ounce of butter, 2 ounces of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.