Risotto a la Chartreuse

Ingredients

• a broth of frogs or of crayfish
• one pint of rice
• salt to taste
• pepper to taste
• a few slices of truffles

Method

1. 1

   Prepare broth, then follow the risotto method.

2. 2

   Serve with pieces of frog's meat or crayfish tails mixed in.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 30. The excerpt below is the record exactly as published.

pepper to taste, mix well together, add a little gravy if too thick, and serve on a hot dish. 108. RISOTTO MILANAISE. Slice an onion and fry it in a stewpan with an ounce of butter and a little beef marrow till of a nice brown colour ; dilute with a quart of broth ; boil it, strain the broth through a sieve into the stewpan again, and season with salt and pepper; boil it; then add one pint of rice and a small pinch of saffron ; cook on a good fire for twenty minutes, often stirring the contents with a wooden spoon to prevent burning ; sprinkle two handfuls of grated cheese over it, with a gill of white dry wine ; stir and mix well together ; boil for another two or three minutes, then draw from the fire, and just before serving add one ounce of fresh butter, divided in five or six parts and • put about in the stewpan ; cover with the lid for two or three minutes, then pour it * liiKotto is the Italian nnnie for nil matle rice-dishes. PRACTICAL HOUSEHOLD COOKERY. 65 into a hot dish with a little more grated cheese sprinkled on the top, and serve. 109. RISOTTO (ITALIAN STYLE). Proceed as above, but omit the saffron ; add four t^able- spoonfuls of tomato sauce at the same time as the cheese, and serve after having given it a good stirring. 110. ANOTHER RISOTTO (ITALIAN STYLE). Shred fine the red part of a carrot and an onion, cut in small dice a rasher of bacon, fry these in a stewpan with an ounce of butter till of a nice brown colour ; then add the giblets and combs of two fowls chopped fine, fry for a j few minutes longer, then moisten with one quart of broth, season with salt and pepper to taste, and add a small pinch of saffron ; boil it on a good fire ; when boiling pour in one pint of clean rice ; stir and boil fast till nearly cooked, then add four tablespoon fuls of tomato sauce and six of grated cheese, stir the contents well together, add half a dozen mushrooms and one trufile cut in thin slices, stir again to prevent burning, cook for two minutes longer, pour it into a hot dish with a little more grated cheese sprinkled on the top and one ounce of butter divided in ^ve or six pieces and placed at equal distances about the rice; then place the dish in a moderately heated oven for two minutes, and serve. HI. RISOTTO A LA CHARTREUSE. Prepare a broth of frogs or of crayfish, and proceed as in the first risotto (Italian style) ; when cooked, pour the rice into a hot dish with pieces of frog's meat, boned and cut in dice, or the crayfish-tails properly mixed with it, as well as a few slices of truffles. ^ E 66 PRACTICAL HOUSEHOLD COOKERY. 112. RISOTTO (SPANISH STYLE). Put in a stewpan a quarter of a pound of fresh butter with an onion shred fine ; brown this nicely ; then add four tomatoes cut in small slices, previously peeled, together with half a pound of ham cut in small dice ; fry the lot for a few minutes ; then pour over one quart of good broth and one pint of rice

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