Risotto

Ingredients

• 1 cupful of rice
• 2 tablespoonfuls of butter
• 3 cupfuls of canned tomato
• 1 large tablespoonful of butter
• 1/2 cupful of grated cheese
• salt and pepper to taste

Method

1. 1

   Melt butter in a kettle, add rice and stir until golden.

2. 2

   Add canned tomato, cover, and cook until rice is tender.

3. 3

   Add salt and pepper halfway through.

4. 4

   Before serving, add butter and cheese.

As published

This recipe was extracted from 365 tasty dishes (1906), page 15. The excerpt below is the record exactly as published.

Risotto. A good risotto can be made for feast or fast day, according to the contents of the larder and the wish of the cook. Rice, of course, is the foundation and, after picking over one cupful, turn it into a kettle contain- ing 2 tablespoonfuls of butter, melted and hot. Stir occasionally until it begins to take on a golden tinge, then add 3 cupfuls of canned tomato which has been pressed through a sieve. jCover and cook slowly 63 ApriU until the rice is tender and has absorbed all of the liquid, which will take about forty minutes. When half done, add salt and pepper to taste. If necessary to stir, use a fork in order not to break the grains. Just before taking up add i large tablespoonful of butter cut into bits and }^ of a cupful of grated cheese.

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