RISOTTO A LA PIEDMONTESE

Ingredients

• a medium-sized onion
• half a pound of rice
• about half a quart of consomme
• a few pieces of fresh butter
• some grated Parmesan cheese
• some shavings of white truffles

Method

1. 1

   Fry onion in butter, add rice, and stir until saturated.

2. 2

   Moisten with consomme in installments, stirring until absorbed.

3. 3

   Cook covered until creamy, then add butter and Parmesan.

4. 4

   Optionally finish with truffle shavings.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 28. The excerpt below is the record exactly as published.

Risotto a la Piedmontese, and complete the cooking in the oven with the lid off. A few minutes before serving sprinkle the Risotto with grated Parmesan cheese, and at the last minute sprinkle with nut-browTn butter. % RISOTTO A LA PIEDMONTESE FRY a medium-sized onion in plenty of butter and add to it half a pound of rice. Place the rice on the side of the stove ; add some saffron 78 POULTRY AND GAME DISHES to it, and stir until all is well saturated with butter ; then moisten with about half a quart of consomme (the quantity should be one quart of consomme to a pound of rice) ; the consomme should be added to the rice in seven or eight instalments, and, as fast as it becomes absorbed, a fresh supply should be forthcoming. When adding the liquor, stir the rice with a wooden spoon. Cook the rice under cover, and to the resulting preparation, which should be creamy, add a few pieces of fresh butter and some grated Parmesan cheese. The dish may be finished, if liked, with some shavings of white truffles

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