Risotto

Ingredients

• Put I c of rice
• Melt 2 T butter
• ^ onion chopped fine
• i c tomato pulp
• i>^ t salt
• dash paprika
• 2 to 3 c liquid
• y2 c grated cheese

Method

1. 1

   Put rice over fire with cold water, boil for 5 minutes, then drain and rinse.

2. 2

   Melt butter, add chopped onion and rice, cook until absorbed.

3. 3

   Add tomato pulp, salt, paprika, and liquid; cook until rice is tender.

4. 4

   Stir in grated cheese carefully.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 78. The excerpt below is the record exactly as published.

RISOTTO BREAD AND BUTTER LEMON BUTTER TEA Risotto Put I c of rice over the fire with plenty of cold water. Let boil 5 m, then drain and rinse. Melt 2 T butter in a saucepan, add ^ onion chopped fine, and the rice ; let cook until the butter is absorbed, then add i c tomato pulp, i>^ t salt, dash paprika, and 2 to 3 c liquid, stock or water; cook until the rice is tender and the liquid absorbed, then add y2 c grated cheese

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