Risotto a la Finne

Ingredients

• half a pound of bacon
• a sliced carrot
• two sliced onions
• a bay-leaf
• half a pound of blanched rice
• a quart of clams

Method

1. 1

   Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams with their juice.

2. 2

   Season with pepper.

3. 3

   Cover the saucepan, and stew very slowly three quarters of an hour.

4. 4

   Do not stir with a spoon, but shake the saucepan at intervals.

5. 5

   Serve with grated Parmesan cheese.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 76. The excerpt below is the record exactly as published.

Risotto a la Finne. Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams

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