Risot à la Napolitaine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Peel and cut the onions into very tiny dice shapes.
  2. Put the onions into a stewpan with butter or fat and fry them until golden brown.
  3. Add the blanched Patna rice and good flavoured stock, and tomato sauce, cinnamon, cloves, and mace tied in herbs.
  4. Bring the stock to the boil with the rice.
  5. Cover the pan with buttered paper and simmer gently on the side of the stove for about three quarters of an hour, occasionally stirring or shaking the pan.
  6. Add about half a pint more stock colored with five sparks or carmine during cooking.
  7. The rice grains should be separate when cooked.
  8. Mix with it
Original Text
Risot à la Napolitaine. (Risotto à la Napolitaine.) Take six large onions, peel and cut them up in very tiny dice shapes, put them into a stewpan with six ounces of butter or fat, and fry them till a pretty golden colour, then put with them three quarters of a pound of blanched Patna rice and one quart of good flavoured stock, and half a pint of good tomato sauce, a piece of cinnamon, two cloves, and a blade of mace tied up in a bunch of herbs (thyme, bayleaf, parsley); watch the stock come to the boil with the rice and then put a well buttered paper over, cover the pan down and let the rice simmer gently on the side of the stove for about three quarters of an hour, occasionally stirring or well shaking up the pan, and adding during the cooking about half a pint more stock that is coloured with five sparks or carmine; the grains of rice should be quite separate when cooked, then mix with it
Notes
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