Risotto

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (16)
Second variation
Instructions (13)
  1. Fry a large peeled and minced onion in butter for ten or fifteen minutes, without allowing it to colour.
  2. Add to it 5oz. or 6oz. of well-washed rice and a pint of vegetable stock strongly flavoured with mushrooms.
  3. Let it boil up, cover it with a sheet of buttered paper, and simmer it gently at the side of the stove for half an hour.
  4. Remove the paper, pour over it all 2oz. of clarified butter, with a couple of spoonfuls of grated Parmesan and a dash of coralline pepper (or the Hungarian paprika will do).
  5. Mix it all well, turn it out on to a hot dish, and serve hot, with either tomato, shrimp, or lobster sauce, or with beurre noir.
Second variation
  1. Fry the onion as before, but till of a good golden brown.
  2. Add 6oz. of well-washed rice and a tiny pinch of powdered saffron.
  3. Stir it all over the fire for two minutes with a wooden spoon.
  4. Add very slowly and gradually a pint of strong, well-flavoured stock.
  5. Let it all simmer very gently (stirring all the time) till the rice is soft.
  6. Just as it is ready mix into it 2oz. of grated Parmesan, a grate of nutmeg, and a dash of the pepper.
  7. Stir it all together for a minute or two, then serve very hot on a hot plate.
  8. Remember that when frying the rice and the saffron at first it must be stirred incessantly, as it is
Original Text · last edited 4 days ago
Risotto. Fry a large peeled and minced onion in butter for ten or fifteen minutes, without allowing it to colour, then add to it 5oz. or 6oz. of well-washed rice and a pint of vegetable stock strongly flavoured with mushrooms. Let it boil up, cover it with a sheet of buttered paper, and simmer it gently at the side of the stove for half an hour; remove the paper, pour over it all 2oz. of clarified butter, with a couple of spoonfuls of grated Parmesan and a dash of coralline pepper (or the Hungarian paprika will do); mix it all well, turn it out on to a hot dish, and serve hot, with either tomato, shrimp, or lobster sauce, or with beurre noir. Or, fry the onion as before, but till of a good golden brown, then add 6oz. of well-washed rice and a tiny pinch of powdered saffron; stir it all over the fire for two minutes with a wooden spoon, add very slowly and gradually a pint of strong, well-flavoured stock; let it all simmer very gently (stirring all the time) till the rice is soft, and just as it is ready mix into it 2oz. of grated Parmesan, a grate of nut meg, and a dash of the pepper; stir it all together for a minute or two, then serve very hot on a hot plate. Remember that when frying the rice and the saffron at first it must be stirred incessantly, as it is
Notes
—