4245 Risotto à l’Italienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 100 g oz) chopped onion in butter to a golden colour; add 250 g (9 oz) picked Piedmont rice and stir on the stove until it becomes well impregnated with the butter.

Moisten with 5 dl (18 fl oz or U.S. cups) White Bouillon, cover and cook in the oven for 18 minutes.

When cooked, mix in 60 g (2 oz) grated Parmesan cheese and 40 g (14 oz) butter. Arrange in a deep dish and sprinkle with grated Parmesan.