Risotto of Cold Chicken

Ingredients

• 1/2 pound well-washed rice
• 2 ounces butter
• 1 gill of fine-chopped onion
• 1 pint of chicken or veal broth
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 pint of stewed tomatoes
• 2 ounces grated cheese

Method

1. 1

   Pour boiling water over rice, drain.

2. 2

   Cook onions in butter, add rice and cook briefly.

3. 3

   Add broth, salt, pepper, and tomatoes.

4. 4

   Cook until rice is nearly done, then add chicken meat and finish cooking.

5. 5

   Serve with cheese sprinkled on top.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 261. The excerpt below is the record exactly as published.

Bisotto of Cold Chicken. — Pour boiling water over V^ pound well- washed rice, let it remain a few minutes, then drain on a sie?e ; rinse off with fresh boiling water. Melt 2 ounces butter or 3 table- spoonfuls olive oil in a saucepan ; add 1 gill of fine-chopped onion, cook 5 minutes without browning ; then add the rice, stir and cook a few minutes ; add 1 pint of chicken or veal broth, 1 teaspoonful salt, Vs teaspoonful pepper, and 7t pint of stewed tomatoes, or 2 fine- cut raw tomatoes ; cover an2l cook slowly till the rice is nearly done; add 1 pint of fine-cut chicken meat, and continue the cooking until the rice is soft, but the kernels should be whole. When ready to serve turn the risotto on a hot dish, sprinkle over 2 ounces grated cheese, and mix it well with 2 forks. A great improvement to this dish is a garnish of tomatoes, prepared as follows : Place 1 gill of fine-chopped onions in a deep frying pan with 1 ounce butter, cook 5 minutes ; cut 4 large ripe tomatoes in halves, lay them with the skin side downward into the pan ; season with 1 even teaspoonful salt, Ys even teaspoonful pepper, c

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