Risotto with Lobster
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
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 The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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
Method
- For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty.
- The lobster or crab meat ought to be about half the weight of the rice employed.
- A little more than a pound of rice and half this weight of crab meat ought to be enough for six persons.
- Chop fine a sprig of parsley, a stalk of celery, one carrot, half an onion a clove of garlic and brown the whole in good olive oil.
- When browned, add the crab meat and season with salt and pepper.
- During the cooking process stir and turn over the crabs, and when they have become red, pour over as much hot water as is necessary to cook the rice.
- After the water boils for a while, remove the lobster (or crab, or craw-fish) leaving the saucepan on the fire.
- Put half of the crabs aside, and grind the rest.
- Rub the ground meat through the sieve and put it back on the fire.
- In another saucepan melt some butter and put into it little by little the rice that has been washed and dried.
- Stir and add the broth from the first saucepan.
- When the rice is almost cooked add the craw-fish that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the fish mixture, adding some grated cheese.