Risotto

Ingredients

• some well-washed rice
• a little chopped onion
• butter
• well-seasoned soup
• shreds of cold chicken, tongue or ham
• grated cheese
• slices of mushrooms or a little tomato sauce

Method

1. 1

   Parboil rice, fry with onion and butter, then stew in soup until tender.

2. 2

   Mix with meat, dust with cheese, and brown in the oven.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Risotto. Parboil some well-washed rice in boiling water for five minutes, draining and drying it on a cloth, then fry it a light brown with a little chopped onion and butter, and stew it till tender in enough well-seasoned soup to cover it well. It must be watched very closely, and the saucepan must be shaken to prevent burning. When done put it into a buttered mould with shreds of cold chicken, tongue or ham well shaken down, dust it with grated cheese, and brown it in the oven ; or slices of mushrooms or a little tomato sauce

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