Risotto

Ingredients

• 2ozs. of butter
• some finely chopped onion
• Hb. of well washed rice
• about £pt. of stock
• about 30ZS. of grated cheese

Method

1. 1

   Put butter and chopped onion in a stewpan and fry until pale yellow; add rice, stirring constantly for 2 minutes.

2. 2

   Gradually add stock and simmer gently, stirring frequently until rice is soft.

3. 3

   Before finishing, add grated cheese, boil for 1 minute, then serve with more butter.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 41. The excerpt below is the record exactly as published.

Risotto. Put 2ozs. of butter with some finely chopped onion in it, into a stewpan and fry pale yellow; add Hb. of well washed rice, stirring it constantly for 2 minutes with wooden spoon; add about £pt. of stock gradu- ally and simmer gently, stirring very frequently, till the rice is just soft. Before it is quite finished add 100 ICING’S COLLEGE HOSPITAL TO SOUTH LONDON. about 30ZS. of grated cheese

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