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Risotto (Italian Style)
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
Nutrition per serving
329Calories
7 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein6.5 g
Carbohydrates72 g
Fiber1.4 g
Sugars0.6 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium68 mg
Potassium156 mg
Calcium27 mg
Iron4 mg
Magnesium25 mg
Phosphorus106 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.7 mg
Folate205 mcg
Choline5.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 30. The excerpt below is the record exactly as published.
RISOTTO (ITALIAN STYLE). Proceed as above, but omit the saffron ; add four t^able- spoonfuls of tomato sauce at the same time as the cheese, and serve after having given it a good stirring. 110. ANOTHER RISOTTO (ITALIAN STYLE). Shred fine the red part of a carrot and an onion, cut in small dice a rasher of bacon, fry these in a stewpan with an ounce of butter till of a nice brown colour ; then add the giblets and combs of two fowls chopped fine, fry for a j few minutes longer, then moisten with one quart of broth, season with salt and pepper to taste, and add a small pinch of saffron ; boil it on a good fire ; when boiling pour in one pint of clean rice ; stir and boil fast till nearly cooked, then add four tablespoon fuls of tomato sauce
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