Risotto (Genoa Style)

Ingredients

• a gill of fine olive-oil
• a carrot
• an onion
• a little celery
• one clove of garlic
• one pound of rice
• three pints of good broth
• four tablespoonfuls of tomato sauce
• two ounces of grated cheese
• two tablespoonfuls of anchovy butter
• season with salt to taste
• season with pepper to taste

Method

1. 1

   Fry minced vegetables in olive oil until browned.

2. 2

   Add blanched rice and fry for five minutes.

3. 3

   Pour broth over rice, season, and boil for ten minutes.

4. 4

   Add tomato sauce and boil for five more minutes.

5. 5

   Stir in cheese and anchovy butter, cover, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.

RISOTTO (GENOA STYLE). Put a gill of fine olive-oil into a stewpan with a carrot, an onion, a little celery, and one clove of garlic, all minced very fine. Fry the lot till nicely browned, then add one pound of rice, previously blanched in salt water for a few minutes, and strained ; fry and stir for five minutes longer, pour three pints of good broth over it, season with salt and pepper to taste, boil for ten minutes on a brisk fire, stir often to prevent burning, then add four tablespoonfuls of tomato sauce, or better still, three fresh tomatoes peeled and cut in small slices ; stir well, and boil for five minutes longer ; after which, sprinkle over it two ounces of grated cheese and two tablespoonfuls of anchovy butter

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