Risotto
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Alternatively, fry the onion until golden brown, add rice and saffron, and gradually add stock while stirring.
Presented as published in 1904. 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
1159Calories
16 gProtein
134 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1159 kcal
Protein16 g
Carbohydrates134 g
Fiber4.4 g
Sugars6.5 g
Total Fat61 g
Saturated Fat36 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol180 mg
Sodium1629 mg
Potassium403 mg
Calcium174 mg
Iron6.5 mg
Magnesium54 mg
Phosphorus278 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate357 mcg
Choline19 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
risotto, prepared thus : Risotto. — Pry a large peeled and minced onion in butter for ten or fifteen minutes, without allowing it to colour, then add to it 5oz. or 6oz. of well- washed rice and a pint of vegetable stock strongly flavoured with mushrooms. Let it boil up, cover it with a sheet of buttered paper, and simmer it gently at the side of the stove for half an hour; remove the paper, jjour over it all 2oz. of clarified butter, with a couple of spoonfuls of grated Parmesan and a dash of coralline pepijer
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