Risotto

Ingredients

• 2 cups rice
• 1 sweet pepper minced
• 3 tablespoons butter
• 1 small onion, minced
• 1/2 cup grated cheese
• 3 stems celery, minced
• 1 cup tomato pulp or puree
• 1 teaspoon salt
• 3 drops tobasco

Method

1. 1

   Boil celery and pepper in 2 quarts of water for 20 minutes.

2. 2

   Add washed rice and boil 15 minutes longer.

3. 3

   While rice is boiling, place butter in skillet.

4. 4

   Add onion, cook to a light brown.

5. 5

   Add rice, cook 2 minutes, stirring constantly with a fork.

6. 6

   Add water in which rice was boiled, tomato pulp, salt, pepper and tobasco.

7. 7

   Cook slowly, 20 minutes, or until liquid is absorbed.

8. 8

   Add grated cheese, cook slowly until it melts.

9. 9

   Serve hot in a hot dish.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 17. The excerpt below is the record exactly as published.

RISOTTO. 2 cups rice 1 sweet pepper minced 3 tablespoons butter 1 small onion, minced Y2. cup grated cheese 3 stems celery, minced 1 cup tomato pulp or puree 1 teaspoon salt 3 drops tobasco

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