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Risotto
From Cassell's dictionary of cookery, 1892
Serves 4
Elegant Italian dish.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1573. The excerpt below is the record exactly as published.
Risotto. — This is an elegant Italian dish, the priucipal ingredient of which is rice. Shred onions into a frjdng-pan with plenty of butter, and fry till the onions become very brown and communicate their colour to the butter. Run the butter off, and add to this some rich broth, slightly flavoured with saffron ; thicken the whole with well-boiled rice
Cook this with the app: pantry check, scaling, and the assistant.