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Risotto made with Stock
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
536Calories
17 gProtein
95 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein17 g
Carbohydrates95 g
Fiber1.6 g
Sugars0.5 g
Total Fat20 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol58 mg
Sodium504 mg
Potassium196 mg
Calcium286 mg
Iron5 mg
Magnesium39 mg
Phosphorus315 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate265 mcg
Choline11 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Risotto made with Stock. Chop half an onion very finely, and fry it in half an ounce of butter. Place four ounces of rice in a saucepan with half a pint of stock, add the onion, and cook until the stock is ab- sorbed. Stir in one ounce of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.