Stir
well until the rice is quite cooked, but take care not to get it
into a pulp.
No. 192. Risotto alla Spagnuola
Ingredients: Rice, pork, ham, onions, tomatoes, butter, stock,
vegetables, Parmesan.
Put a small bit of onion and an ounce of butter into a saucepan,
add half a pound of tomatoes cut up and fry for a few minutes.
Then put in some bits of loin of pork cut into dice and some bits
of lean ham. After a time add four ounces of rice and good stock,
and as soon as it begins to boil put on the cover and put the
saucepan on a moderate fire. When the rice is half cooked add any
sort of vegetable, by preference peas, asparagus cut up, beans, and
cucumber cut up, cook for another quarter of an hour, and serve
with grated Parmesan and Cheddar mixed and good gravy.
No. 193. Risotto alla Capuccina
Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue,
butter.
Make a good risotto, and when cooked put it into a fireproof dish.
When cold cut into shapes with a dariole mould and fry for a few
minutes in butter, then turn the darioles out, scoop out a little
of each and fill it with eggs beaten up, cover each with a slice of
truffle and garnish with a little chopped tongue.
Pages:
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245