Rissoto Creole
A dish made with butter and rice.
contains dairycontains meat
Ingredients
US
Metric
- 44 ml butter
- 240 ml rice
- 650 ml highly seasoned
- Brown Stock
- Canned pimentoes
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Melt butter in hot frying-pan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with
- =Creole Sauce.= Cook two tablespoons chopped onion, two tablespoons chopped green pepper, one tablespoon chopped red pepper, or canned pimentoes, and four tablespoons chopped fresh mushrooms, with three tablespoons butter, five minutes. Add two tablespoons flour, one cup tomatoes, one truffle thinly sliced, one-fourth cup sherry wine, and salt to taste.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 6.8 g |
| Fat | 17.9 g |
| Carbs | 74.0 g |
| Fiber | 1.2 g |
| Sodium | 7 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States