Risotto (Spanish Style)

Ingredients

• a quarter of a pound of fresh butter
• an onion
• four tomatoes
• half a pound of ham
• one quart of good broth
• one pint of rice
• half a pint of green peas
• the same quantity of asparagus
• grated cheese on a plate apart

Method

1. 1

   Brown onion and butter, add tomatoes and ham, fry briefly.

2. 2

   Pour in broth and rice, cover, and boil.

3. 3

   Add peas and asparagus, stir occasionally, and serve with cheese.

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 (SPANISH STYLE). Put in a stewpan a quarter of a pound of fresh butter with an onion shred fine ; brown this nicely ; then add four tomatoes cut in small slices, previously peeled, together with half a pound of ham cut in small dice ; fry the lot for a few minutes ; then pour over one quart of good broth and one pint of rice; boil on a good fire and cover the stewpan for ten minutes ; after which, add half a pint of green peas and the same quantity of asparagus, cut in points and blanched in the usual way ; boil for fifteen minutes longer, giving it an occasional stir to prevent burning, and serve with grated cheese on a plate apart

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