Risotto

Ingredients

• >^ lb. of rice
• a cupful of tomato sauce
• a pinch of saffron
• one of pepper
• 2 ozs. of grated Parmesan cheese
• the same amount of butter

Method

1. 1

   Color a chopped onion in butter, add rice and stir until it frizzles.

2. 2

   Add stock (3 times the quantity of rice) and tomato sauce, boil, cover, and cook for 20 minutes.

3. 3

   If dry, add more stock.

4. 4

   Add Parmesan cheese and butter, arrange on a dish, pour gravy over, and serve hot.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 19. The excerpt below is the record exactly as published.

RISOTTO Colour for an instant in butter a chopped onion, add to it >^ lb. of rice; stir an instant over the fire until it begins to frizzle, but do not colour; add stock to 3 times the quantity of rice, a cupful of tomato sauce, a pinch of saffron, one of pepper, let it boil, cover the saucepan, and let it cook by the side of the fire for 20 minutes. If the rice becomes dry before it is sufficiently tender add a little more stock. Place the saucepan on the comer of the stove away from the hot fire, then add to the rice 2 ozs. of grated Parmesan cheese and the same amount of butter

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