Recipe For Cooking Risotto
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 412 of 825.
1 cup of rice. 1 1/2 teaspoonful of salt. 2 tablespoonfuls of butter. Paprika. 1/2 an onion. 2 to 3 cups of stock or water. 1 cup of tomato pulp. 1/2 cup of grated cheese.
Put the rice over the fire with plenty of cold water, and let boil five minutes, then drain and rinse. Melt the butter in a saucepan, add the onion and rice, let cook until the butter is absorbed, then add the tomato pulp, salt, paprika, and the liquid; let cook until the rice is tender and the liquid absorbed, then stir in the cheese carefully. Take out the onion. Use a fork and stir or lift the rice carefully, to avoid breaking the grains. Serve very hot.