gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Risotto a la Piemontaise
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
498Calories
19 gProtein
82 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein19 g
Carbohydrates82 g
Fiber1.1 g
Sugars5.7 g
Total Fat20 g
Saturated Fat3.5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol56 mg
Sodium761 mg
Potassium499 mg
Calcium162 mg
Iron4.5 mg
Magnesium41 mg
Phosphorus286 mg
Zinc2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate215 mcg
Choline40 mg
Caffeine0 mg
Water343 g
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.
RISOTTO* A LA PifeMONTAISE. Put three pints of good broth into a stewpan; when boiling throw in three-quarters of a pound of nice clean rice; cook for twenty minutes on a good fire, giving it an occasional stir ; then add two ounces of grated cheese, the same quantity of fresh butter and truffles cut in very thin slices, a little grated nutmeg, salt and pepper to taste, mix well together, add a little gravy if too thick
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