Rissotto (Italian)
From 365 foreign dishes, 1908
Presented as published in 1908. 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
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.
Rissotto (Itauan), Boil 1 cup of nee in salted water until soft ; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes ; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops
Cook this with the app: pantry check, scaling, and the assistant.