Risotto

Name: Risotto
Ingredients: 1 cup rice; Vi teaspoon saffron; % cup butter; 1 cup white wine, heated; 1 onion, chopped; 1 quart meat broth, boiling; 1 pound fresh mushrooms; Salt and pepper; 3 tablespoons olive oil

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Pass grated Parmesan cheese in a wooden bowl.

Presented as published in 1936. 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

Nutrition per serving

2581Calories

252 gProtein

186 gCarbs

156 gFat

Full nutrition (34 nutrients)

Calories2581 kcal

Protein252 g

Carbohydrates186 g

Fiber9.6 g

Sugars9.2 g

Total Fat156 g

Saturated Fat26 g

Monounsaturated Fat50 g

Polyunsaturated Fat21 g

Omega-30.3 g

Cholesterol876 mg

Sodium4963 mg

Potassium3979 mg

Calcium218 mg

Iron28 mg

Magnesium288 mg

Phosphorus2182 mg

Zinc27 mg

Copper2.6 mg

Manganese2.5 mg

Vitamin D3.7 mcg

Vitamin C34 mg

Vitamin A3.1 mcg

Vitamin E2.8 mg

Vitamin K6.8 mcg

Vitamin B64 mg

Vitamin B122.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)3.6 mg

Niacin (B3)87 mg

Folate570 mcg

Choline789 mg

Caffeine0 mg

Water1426 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 14. The excerpt below is the record exactly as published.

RISOTTO 1 cup rice Vi teaspoon saffron % cup butter 1 cup white wine, heated 1 onion, chopped 1 cup grated Parmesan cheese 1 quart meat broth, boiling 1 pound fresh mushrooms Salt and pepper 3 tablespoons olive oil

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