Venetian Rice (Risotto a la Venitienne)
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.
enetian Rice (“ Risotto a la Venitienne ”). | Patna rice, 1 teacupful. Boil it for 20 minutes in 1 teacupful of brown gravy, with half an onion. , The rice will then be cooked, and each grain dry. j G ■ i 82 WHOLESOME COOKERY. Stir in 2 ounces of grated Parmesan cheese and iialf an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.