Risotto Napolitaine

Ingredients

• a medium-sized onion
• an ounce of butter
• a pound of rice
• a quart of consomme
• three ounces of butter
• the same of Parmesan cheese
• a pinch of pepper
• a little nutmeg
• a little cayenne

Method

1. 1

   Cut a medium-sized onion in small pieces, which put in a saucepan, with an ounce of butter, on a moderate fire, for about fifteen minutes, or until colored lightly.

2. 2

   Wash a pound of rice, blanch it for ten minutes in boiling water, then put it in cold water for a moment, drain, put it in a saucepan at the side of the range, with your onions, and a quart of consomme, simmer gently about fifty minutes, add three ounces of butter, the same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne.

3. 3

   Stir all well together, boil for a few moments, and serve very hot.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 76. The excerpt below is the record exactly as published.

a little nutmeg ; then add your spaghetti. Put it at the side of the range to simmer gently for half an hour, and serve very hot. 498. Risotto Napolitaine. Cut a medium- sized onion in small pieces, which put in a saucepan, with an ounce of butter, on a moderate fire, for about fifteen minutes, or until colored lightly. Wash 1 66 FRENCH DISHES. a pound of rice, blanch it for ten minutes in boiling water, then put it in cold water for a moment, drain, put it in a saucepan at the side of the range, with your onions, and a quart of consomme (stock, Art. i), simmer gently about fifty minutes, add three ounces of butter, the same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne

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