4248 Risotto à la Piemontaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 50 g (2 oz) chopped onion in 50 g (2 oz) butter to a golden colour; add 250 g (9 oz) Piedmont rice and stir on the stove until it is well impregnated with the butter.

Moisten with twice its quantity of White Bouillon or approximately 5 dl (18 fl oz or 24 U.S. cups), adding it in three stages as each previous one is absorbed by the rice. When adding the Bouillon, stir it in with a wooden spoon then cover the pan with the lid as in this way a creamy result will be obtained.

Finally, add 60 g (2 oz) grated Parmesan cheese and 40 g (14 oz) butter. White truffle cut into shavings or cooked ham cut in dice may be added to complete this dish.

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