Home › Rice, Hominy, Cereals, Etc. › Risotto

Risotto

A good risotto can be made for feast or fast day, according to the contents of the larder and the wish of the cook. Rice, of course, is the foundation and, after picking over I cupful, turn it into a kettle containing 2 tablespoonfuls of butter, melted and hot. Stir occasionally until it begins to take on a golden tinge, then add 3 cupfuls of canned tomato which has been pressed through a sieve. Cover and cook slowly until the rice is tender and has absorbed all of the liquid, which will take about forty minutes.

When half done, add salt and pepper to taste.

If necessary to stir, use a fork in order not to break the grains. Just before taking up add I large tablespoonful of butter cut into bits and ½ of a cupful of grated cheese. If some rich broth is on hand, substitute it for the tomato, adding at the last 1/2 of a cupful of chopped meat in place of the cheese. Bits of cooked ham or a few tiny sausages may also be added if desired.