Risotto

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 30 min Total: 30 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Risotto base
Finishing the risotto
Moulds
Instructions (9)
  1. Remove all the fat from a pint of good clear beef or mutton stock and put it on the stove to boil.
  2. Wash a teacupful of Patna rice through four waters and put it into the boiling stock and cook for half an hour gently.
  3. Chop two thin rashers of bacon into small pieces, add half an onion chopped very finely and put this into the stock while it is boiling.
  4. Care should be taken, if the stock is already salted, that very little salt is added.
  5. Drain the rice dry.
  6. Stir the cheese and tomato sauce into the rice in the saucepan.
  7. Put some of the mixture into each mould.
  8. Place the moulds in a cold place for about two hours.
  9. Put the moulds into the oven with a dish over the top and serve when hot.
Original Text
Risotto Remove all the fat from a pint of good clear beef or mutton stock and put it on the stove to boil. Wash a teacupful of Patna rice through four waters and put it into the boiling stock and cook for half an hour gently. Chop two thin rashers of bacon into small pieces, add half an onion chopped very finely and put this into the stock while it is boiling. Care should be taken, if the stock is already salted, that very little salt is added. Drain the rice dry and have ready a teacupful of Parmesan and Gruyère cheese (grated) and some good tomato sauce made with skinned tomatoes. Stir the cheese and tomato sauce into the rice in the saucepan and have ready some stone or metal moulds rinsed in cold water but not wiped. Put some of the mixture into each mould and place in a cold place for about two hours. Then put the moulds into the oven with a dish over the top and serve when hot.
Notes
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