Baked Risotto

ORIGINAL

Recipe Source: Cap CLXXXIIII, Secondo libro, Scappi

Per far minestra di riso, et farro con brodo di carne

Piglisi il riso buono, et ben netto nel modo che si netta quello di che si fa la farina nel capitolo 115 pongasi in un vaso con tanto brodo, che stia coperto, et il brodo sia freddo, et come il riso haverà sorbito una parte del brodo, mettavisi brodo caldo a bastanza con cervellate gialle, per darvi il sapore; et cotto che sarà in questo modo si potrà maritare con uove sbattute, cascio grattato, pepe, cannella, et zafferano; Ma volendo servilo cosi semplice senze maritarlo, servasi solo con cascio, zuccaro, et cannella, et un poco di brodo grasso sopra. In questo medesimo modo si potrà cuocere il farro, ma non importerà metterlo in brodo caldo. Volendo il sudetto riso in altri modi tengasi l'ordine che si tiene nel libro de i pesci nel cap 220.

TRANSLATION

Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html#Riso

Translator: Mistress Helewyse de Birkestad

To make a dish of rise, or spelt with meat broth

Take good rice and wash it well, in the same way that one is directed to wash wheat in chapter 115. Put it into a pan with enough broth to cover it, and the broth should be cold. When the rice has absorbed a part of the broth add enough hot broth with yellow sausage, to give it taste. When it is cooked in this way one can enrich it with beaten eggs, grated cheese, pepper, cinnamon and saffron. But if you want to serve it thus simply, without enriching it, serve it only with cheese, sugar and cinnamon and a little fat broth on top. In the same way one can also cook spelt, but one should not put in hot broth. If you want the said rice in other ways hold to the instructions that one is given in the book on fish in chapter 220.

REDACTION (8 servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

4 c stock, chicken (vegetable stock can be used)

*** Note: use 4 cups water to 2 tsp vegetable base ***

1 c rice, arborio

1 tsp salt

1/2 tbsp olive oil

1 egg

1/4 c. parmesan cheese

dash pepper, freshly ground

Method:

• 1. In a 9 quart dutch oven with a tight-fitting lid, over high heat, heat stock, rice, salt, and olive oil to boiling.

  2. Reduce heat until mixture just simmers; with fork, stir once or twice.

  3. Cover pan and simmer without stirring or lifting lid about 14 minutes or until rice is tender and all liquid is absorbed. Rice should be light and fluffy.

  4. Beat eggs, cheese, and pepper together in a small bowl.

  5. Mix egg mixture with rice and pack tightly into a lightly oiled mold.

  6. Turn mold out onto a lined and greased cookie sheet.

  7. Bake molded rice in the oven at 350 degrees F until outside is crispy and golden colored (approx 45 min).

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