Risotto

Ingredients

• 4 oz. butter
• 1 oz. onion minced
• 6 oz. rice (well pickled)
• 1/2 pint ichite stock
• 1 tablespoonful glaze or meat extract
• 1 oz. grated Parmesan cheese
• 1 small truffle chopped finely
• 1 gill tomato pulp

Method

1. 1

   Melt two ounces of butter in a stewpan, add the onion, fry for a moment, then put in the rice, picked but not washed, stir over the fire till thoroughly hot, then moisten with stock, using enough to double the quantity of rice.

2. 2

   Cover and cook gently for twenty-five minutes; stir occasionally with a fork.

3. 3

   When nearly done, add the remainder of the butter, the truffle, and the tomato pulp, also the necessary seasoning of salt and pepper.

4. 4

   Cover again and put it in the oven for another ten minutes.

5. 5

   By this time all the moisture should become absorbed.

6. 6

   Stir in the grated cheese, mix well, and use as directed.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 308. The excerpt below is the record exactly as published.

risotto for border ( see below), 12 stuffed capsicums, 2 oz. bacon, carrot, onion and bay-leaf for mirepoix, stock, seasoning, Madere sauce {No. 237 a). Bone the breasts of the quails ; cook the bones in the stock to flavour it. Fill the empty space of the quails with game forcemeat, and insert the truffles cut into slices. Truss them and place them in a saute-pan containing a bed of braising or sliced bacon, slices of carrot and onion, and the bay-leaf (a mirepoix). Add a gill of stock and half a gill of sauce, and cook in a brisk oven for half an hour ; baste frequently. In the meantime prepare the risotto. When finished fill a border mould with it, and keep hot. Fill the capsicums (use pre- served ones) with forcemeat of game ; poach them in stock. Lift out the quails, strain the sauce (liquor), skim well, add to it the remainder of the sauce, and reduce -well, and season to taste. Un- mould 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. 1064. Game Forcemeat {For Cailles a la Tosca). — | lb. game, free from skin and bone, \ lb. calf's liver, and 1 oz. butter, some ENTREES OF GAME (HOT DISHES) 369 bacon, 1 shallot, J lb. soft bread ( French rolls), soaked in milk, 1 whole egg and 3 yolks, paprika pepper, salt, nutmeg. Pass the game twice through a mincing machine, cut the bacon into thin slices or dice. Melt the butter, add the shallot, peeled and chopped, and saute the liver in this for a few minutes. Pound it in a mortar, add the game, mince and pound both together till smooth, extract all the liquid from the soaked bread, and add it to the meat in the mortar ; continue to pound ; now add the eggs, and mix thoroughly, season to taste with the above-named condiments. Rub all through a fine sieve ; poach a small quantity of the farce in boiling water to test its consistency, and use as directed. 1065. Risotto ( for Cailles dl a Tosca). — 4 oz. butter, 1 oz. onion minced, 6 oz. rice (well pickled), H pint ichite stock, 1 table- spoonful glaze or meat extract, 1 oz. grated Parmesan cheese, 1 small truffle chopped finely, | gill tomato pulp

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