Risotto Piemontaise

Ingredients

• Fry in butter a medium-sized onion
• half a pound of rice
• about one quart of light stock
• a few pieces of fresh butter
• some grated Parmesan cheese

Method

1. 1

   Fry the onion in butter, add rice, and stir until saturated.

2. 2

   Moisten with stock in installments, stirring as it absorbs.

3. 3

   Cook covered, adding butter and cheese at the end.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 91. The excerpt below is the record exactly as published.

RISOTTO PIEMONTAISE FRY in butter a medium-sized onion and add to it half a pound of rice. Put the rice on the side of the stove ; add a very little saffron and a large piece of butter, and stir until it is well saturated with the butter. Moisten the rice with about one quart of light stock. The stock should be added to the rice in seven or eight instalments, and just as it becomes absorbed, a fresh supply should be added. When adding the liquor, stir 296 RICE AND MACARONI DISHES with a wooden spoon. Cook the rice under cover, and add a few pieces of fresh butter and some grated Parmesan cheese

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