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Risotto I

Rice is browned in butter with onion and cooked with meat stock added a little at a time, then stirred with cold butter, cheese and ham. From Erken's Stor kokebok (1949), p. 491.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 491 (falt i det fri)

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About the dish

The book calls the dish "rizotto" and adds the stock gradually, as risotto is made; the ham can be replaced with truffles or roast chicken meat.

How to make it

  1. 1

    Brown the onion

    Peel the onion and brown it in the butter. Add the rice and stir over low heat until the rice is well coated with butter.

  2. 2

    Add stock

    Pour in the stock, but only 1 dl at a time. When the stock has been absorbed, add the next dl. Stir often.

  3. 3

    Finish cooking

    Cook under a lid until the rice is done. It should be very soft.

  4. 4

    Stir in

    Stir in a couple of small spoonfuls of cold butter, the grated cheese and the diced ham. Serve with fried tomatoes or tomato salad.

Changes from the original

"del." is read as dl. The ham may be replaced by truffles or roast chicken and giblets, according to the text. Cooking time is not given.

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Frequently asked questions

Can I use something other than ham?
Yes, the text mentions truffles or roast chicken meat and giblets.
How is the stock added?
1 dl at a time, the next dl only when the previous has been absorbed.
What is it served with?
Fried tomatoes or tomato salad.

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