Risotto

Ingredients

• I cup rice
• 2 cups tomatoes
• 3 tablespoons butter
• i cup stock

Method

1. 1

   Wash rice and turn it into a frying pan containing two tablespoons of melted butter.

2. 2

   Stir over moderate heat until it begins to take on a golden tinge, then add canned tomatoes, pressed through a sieve, and strained stock.

3. 3

   Cover and cook slowly until rice is tender and has absorbed nearly all the liquid, about forty minutes.

4. 4

   When half done, add salt and paprika to taste.

5. 5

   Just before removing from fire, add a tablespoon of butter, cut in bits, and half a cup of grated cheese.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 14. The excerpt below is the record exactly as published.

Risotto I cup rice 2 cups tomatoes 3 tablespoons butter i cup stock

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