Risotto Certosino
From The gourmet's guide to Europe, 1903
A well-known dish from another town.
Presented as published in 1903. 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 The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 131. The excerpt below is the record exactly as published.
Risotto Certosino , in which the rice is seasoned with a sauce of crayfish and garnished with their tails
Cook this with the app: pantry check, scaling, and the assistant.