Risotto à l'Italienne

Ingredients

• 1 lb. best Italian rice
• 2 oz. butter
• 2 small onions
• 2 oz. grated Parmesan cheese
• 1/2 pint tomato sauce
• about 1 pint good stock
• salt, pepper
• 1/2 teaspoonful powdered saffron

Method

1. 1

   Pick and wash rice in cold water, drain and dry.

2. 2

   Peel and mince onion.

3. 3

   Melt butter in a stew-pan, add onion, fry until light fawn color, then add rice.

4. 4

   Shake pan over fire for a few minutes to fry rice slightly.

5. 5

   Season with salt, pepper, nutmeg, and saffron; moisten with stock, adding more as rice swells.

6. 6

   Gradually add sauce until rice is tender.

7. 7

   Mix in grated cheese before serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.

Risotto t ritalienne. i lb. best Italian rice, 2 oz. butter, 2 small onion, 2 oz. grated Parmesan cheese, |- pint tomato sauce, about i pint good stock, salt, pepper, nutmeg, \ teaspoonful powdered saffron.

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