Skip to content

Risotto "Alla Nostrale"

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

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.

Source and licence

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.

Read the original Public domain in the USA

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.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Take a small piece of onion, slice into small bits, and put into a saucepan with two tablespoons of butter.
  2. Cook until onion is browned.
  3. Wash well one-half cup of rice.
  4. Put it into the saucepan with the onion, add salt and pepper, and fry until the rice is dry.
  5. Then take one and one-half tablespoons of tomato paste, thinned with hot water (or two tablespoons of other tomato sauce), and add to the rice.
  6. Little by little add hot water until the rice is cooked through (about one cup of hot water).
  7. Then add grated cheese, Parmesan or Gruyere, one and one-half tablespoons of butter, and mix well over the fire, then serve.
  8. This rice can be served alone or with fried sausages, or with cold chicken, or any left-over meat prepared in the following manner: Take one and one-half tablespoons of butter in a saucepan.
  9. Cut the cold meat into slices, and add them to the butter.
  10. Fry well, then take one and one-half tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce).
  11. Add to the meat a little at a time.
  12. Simmer for one-half hour, then put into the middle of hot platter, surrounded by rice, and pour this sauce over all.
  13. Add a handful of grated Parmesan cheese to the rice.
  14. This preparation of meat can be served with macaroni or corn-meal instead of the rice.