Risotto with Ham
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.
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Ingredients
- one ounce of raw ham
- a tablespoon of butter
- one-half cup of uncooked rice
- a dash of nutmeg
- two tablespoons of Parmesan cheese grated
Method
- Cut into small pieces one ounce of raw ham, fat and lean.
- Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a tablespoon of butter.
- Fry slowly until the ham and onions are golden.
- Then add one-half cup of uncooked rice;
- when it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix well and allow it to boil for twenty minutes over a good fire.
- Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated;
- mix well and serve.