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Rice with Mushrooms

A historical recipe from Simple Italian Cookery, by Antonia Isola.

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A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. two tablespoons of good olive-oil
  2. two tablespoons of tomato paste

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. 10 mushrooms if canned, or 5 or 6 if fresh ones 3/4 of a cup of rice Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of good olive-oil.
  2. When this sauce is colored, add two tablespoons of tomato paste, thinned with hot water (or a corresponding quantity of tomato sauce).
  3. Season with salt and pepper.
  4. Cut the mushrooms into small pieces, and add them to the sauce.
  5. Cook for twenty minutes over a medium fire.
  6. Put on one side and prepare the rice as follows: Fry the rice with a lump of butter until dry;
  7. then add hot water, a little at a time, and boil gently.
  8. When the rice is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten minutes.
  9. Add grated Parmesan cheese before serving.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.