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Risotto

Erken's risotto from 1914: rice browned in butter with onion, cooked tender with meat stock added little by little, and finished with cold butter, grated cheese and diced ham. Truffles or chicken can replace the ham.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 437 (falt i det fri)

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About the dish

In Erken's day, risotto was a modern, "continental" middle course. She serves it with ham, cheese and possibly truffles, and suggests tomatoes on the side.

How to make it

  1. 1

    Brown the onion

    Clean and finely chop the onion and brown it in most of the butter in a wide pot.

  2. 2

    Toast the rice

    Add the rice and stir over low heat until the rice is well coated with butter.

  3. 3

    Add the stock

    Pour in the hot meat stock, just 1 dl at a time. As soon as the stock is absorbed, add the next portion. Stir often.

  4. 4

    Finish cooking

    Let the rice cook, covered, until it is cooked through; it should be very soft.

  5. 5

    Finish

    Stir in a couple of small spoonfuls of cold butter, the grated cheese, and the diced ham. Season to taste.

  6. 6

    Serve

    Serve immediately. Instead of ham, you can use truffles or sautéed chicken and giblets. Fried tomatoes or tomato salad go well alongside.

Changes from the original

Deciliters and liters are kept as modern measurements, "kjøtkraft" is modernized to meat stock/broth, and the method is divided into numbered steps. The amount of cold butter to stir in is estimated at about 20 g.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 437) → 1949 (korrekturlest, s. 492)~93% av teksten endretfjernetlagt til
250 gr. risengryn 150 i spiseskje hakket løk 30 gr. smør 1 l. kjøtkraft 1 spiseske 2 del. risengryn 8 del. kraft 3 spiseskjeer reven ost 150 gr. skinke 3 — tomatpuré pepper salt. Den hakkede løk og smøret koker nogen minutter uten å brunes. Tilsett de skåldede gryn og kok 1 liten løk. Løken renses å 2 minutter. Tilsett kraft, tomatpuré, krydderi. Dekk med smurt papir eller lokk og brunes kok i smørret, tilsættes grynene, røres over ovnen; ganske svak varme, kok. Rør av og til risen er godt mættet med smør; kraften heldes i, men kun 1 del. ad gangen; saa snart kraften er opsuget, tilsættes den næste del.; røres ofte i. Koker under lok, til risen er kokt; den skal være meget bløt; irøres et par smaa skeer koldt smør, den revne ost gaffel, og den rør osten i terninger skaarne skinke. Istedenfor skinke kan man benytte trøfler eller ristet hønsekjøt og hønseindmat. Stekte tomater eller tomatsalat kan serveres til. like før anretningen. Beregn ca.¾ time. (4 personer).

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Frequently asked questions

How is the stock added to the risotto?
The stock (1 liter of meat stock) is poured in a little at a time. As soon as the rice has absorbed the liquid, the next portion is added. Stir often, and let it cook covered until the rice is done — it should be very soft.
Can I substitute the ham?
Yes. The recipe suggests truffles or sautéed chicken and chicken giblets instead of the 150 grams of diced ham.
What is served with the risotto?
Fried tomatoes or tomato salad make a good accompaniment, according to Schønberg Erken's "Stor kokebok" (1914), p. 437.
When are the butter and cheese stirred in?
At the very end, when the rice is finished cooking: stir in a couple of small spoonfuls of cold butter, 1 tablespoon of grated cheese, and the diced ham.

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