Risotto

Ingredients

• 6 oz. rice.
• 1 onion.
• 2 oz. butter.
• A pinch of saffron.
• 1 pt. stock.
• 2 oz. grated cheese.
• A pinch of nutmeg.
• Salt.
• Pepper.

Method

1. 1

   Melt half the butter in a saucepan, put in the onion finely chopped and fry it a few minutes without allowing it to take colour.

2. 2

   Wash and dry the rice, add it to the onion and butter, and cook it a few minutes.

3. 3

   Then stir in a very little powdered saffron and add the stock.

4. 4

   Simmer until the rice is tender and the stock nearly absorbed.

5. 5

   Season to taste with pepper, salt, and nutmeg, and stir in the grated cheese and the remainder of the butter just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 596. The excerpt below is the record exactly as published.

Risotto 6 oz. rice. 1 onion. 2 oz. butter. A pinch of saffron. 1 pt. stock. 2 oz. grated cheese. A pinch of nutmeg. Salt. Pepper.

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