Italian Risotto
From 1910 Cook Book (1915).
A historical recipe
1910 Cook Book, by St. John’s Episcopal Church – Decatur, Illinois (1915).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 can tomatoes
- 1 cup washed rice
- 1 stalk celery
- 1 onion
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- A small piece of ham or bacon, 2 mushrooms, 1 can tomatoes, 1 stalk celery, 1 cup washed rice, parsley, soup stock, 1 onion.
- Mix tomatoes and ham together and stew slowly until thickened.
- Strain, mix with soup stock and keep hot.
- Chop vegetables together (celery, parsley, onion and mushrooms) and put into large sauce pan with piece of butter.
- When partially cooked, add tablespoon of the hot tomato sauce, then rice, stirring constantly.
- As rice swells and absorbs moisture add from time to time, spoonful of sauce.
- Cook about 20 minutes.
- Sprinkle with grated Parmesan cheese and serve.
- Jean Webster, New York.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Sieve