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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 437)~77% of the text changedremovedadded
250 g gr. risengryn (gjerne rundkornet risottoris). 150 g gr. smør (hvorav ca. 20 g røres inn til slutt). 1 l kjøttkraft (varm). l. kjøtkraft 1 ss revet ost. spiseske reven ost 150 g kokt gr. skinke (skåret i terninger). 1 stk liten løk (finhakket). Rens og finhakk løken løk. Løken renses og brun den i det meste av smøret brunes i en vid gryte.. Tilsett risgrynene og rør smørret, tilsættes grynene, røres over svak varme varme, til risen er godt mettet mættet med smør.. Hell i den varme kjøttkraften, bare smør; kraften heldes i, men kun 1 dl av gangen. Så del. ad gangen; saa snart kraften er sugd opp, tilsettes neste del. Rør ofte.. La risen koke opsuget, tilsættes den næste del.; røres ofte i. Koker under lokk lok, til den risen er gjennomkokt; kokt; den skal være meget bløt.. Rør inn bløt; irøres et par små skjeer kaldt smaa skeer koldt smør, den revne osten ost og skinketerningene. Smak til.. Server straks. I stedet for den i terninger skaarne skinke. Istedenfor skinke kan brukes man benytte trøfler eller ristet hønsekjøtt hønsekjøt og innmat. hønseindmat. Stekte tomater eller tomatsalat passer ved siden. kan serveres til.

Note on Modernised

Desiliter og liter er beholdt som moderne mål, «kjøtkraft» er modernisert til kjøttkraft/buljong, og fremgangsmåten er delt i nummererte trinn. Mengden kaldt smør til innrøring er anslått til ca. 20 g.

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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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