Risotto

Ingredients

• ½ lb. of Carolina rice
• 2 oz. melted butter
• half small finely minced onion
• half-pint of stock
• half pint tomato pulp
• a table-spoonful of chopped pimientos
• about an ounce of grated Parmesan cheese
• salt
• pepper

Method

1. 1

   Wash the rice in cold water, dry it, and put it in a casserole with melted butter.

2. 2

   Stir over the fire for a few minutes with minced onion.

3. 3

   Add stock and let reduce, then add tomato pulp and more stock, continuing to cook while stirring.

4. 4

   Season with salt, pepper, and chopped pimientos.

5. 5

   Add grated Parmesan cheese at the end.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 67. The excerpt below is the record exactly as published.

risotto for border, 12 stuffed capsicums, 2 oz. bacon, carrot, onion, and bay-leaf for mirepoix, stock, seasoning, Madere sauce. Bone the quails carefully, cook the bones in the stock to flavour it ; fill the empty space of the quails with game forcemeat (see recipe below), and insert the truffles cut into slices, and truss the birds, then place them in a saute-pan containing a bed of braising or sliced bacon, 156 Recherche Enirks. slice of carrot and onion, and the bay-leaf (a mirepoix), add a gill of stock and J gill of sauce, and cook in brisk oven for half an hour ; baste frequently. In the meantime, prepare the risotto (see recipe below), when finished, fill a border mould with it, and keep hot. Fill the capsicums (use preserved ones) with forcemeat of game, and poach them in stock. Lift out the quails, strain the sauce Uquor, skim weU, add to it the remainder of the sauce, reduce well, and season to taste. Unmould the risotto on to a hot entree dish, cut each quail in two and dress them pyramidically in the centre of the border. Lay the stuffed capsicums in a circle on top of the risotto border. Pour the reduced sauce over the quails, and serve hot. Risotto. Wash in cold water ^ lb. of Carolina rice, dry it well and put it in a casserole or stew-pan containing 2 oz. melted butter. Stir this over the fire for a few minutes, with half small finely minced onion, the latter must not be allowed to brown. Now add about half-pint of stock, and let reduce, then add half pint tomato pulp, and more stock ; continue to cook whilst stirring. Season with salt, pepper and a table-spoonful of chopped pimientos. Lastly add about an ounce of grated Parmesan cheese

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