No. 1776 — Italian Risotto with Parmesan and Tomato
English historical translation of Molokhovets recipe No. 1776 from the 1901 Russian cookbook, retaining original methods and measures.
Make four and a half glasses strong stock from beef shank, celery and parsley, colour with onion and strain.
Rinse and dry one and a half glasses Carolina rice, melt one and a half spoonfuls butter and fry rice until golden.
Add stock gradually, cover and cook until tender and swollen but not mushy.
Stir a tablespoon tomato purée and salt into the hot rice.
Shortly before serving melt one and a half more spoonfuls butter with two to four heaped spoonfuls grated Parmesan; stir some into rice.
Transfer to a buttered stoneware or metal dish, smooth, cover with remaining Parmesan butter and brown in the oven.
Serve for breakfast. The author notes that water can replace the stock and the stock may be made the day before.
To provide
1½ glasses rice 1½ spoonfuls table butter 1 spoonful tomato purée ⅛–¼ pound cheese | ⅜ pound butter ½ spoonful butter to grease mould Salt and pepper |