Italiandinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Risotto
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
724Calories
23 gProtein
126 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein23 g
Carbohydrates126 g
Fiber2.1 g
Sugars0.2 g
Total Fat28 g
Saturated Fat6.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol79 mg
Sodium3953 mg
Potassium259 mg
Calcium406 mg
Iron6.7 mg
Magnesium53 mg
Phosphorus436 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A93 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate353 mcg
Choline14 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 6. The excerpt below is the record exactly as published.
Risotto. In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese
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