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Rissoto Creole

A historic early American dish of butter, rice, highly seasoned brown stock, canned pimentoes and onion. Adapted from Rissoto Creole, from The Boston Cooking-School Cook Book (1896).

Adapted from Rissoto Creole, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/rissoto-creole.md.

Ingredients

The dish

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Rissoto Creole

www.gutenberg.org

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Produce

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Dairy & Eggs

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Spices & Seasoning

Cooking Instructions

  1. Melt butter in hot frying-pan

  2. Add rice

  3. Stir constantly until rice is well browned

  4. Add stock heated to boiling-point

  5. Cook in double boiler until soft

  6. Turn on a serving dish

  7. Garnish with pimentoes cut in fancy shapes

  8. For 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

  9. Add two tablespoons flour

  10. Add one cup tomatoes

  11. Add one truffle thinly sliced

  12. Add one-fourth cup sherry wine

  13. Add salt to taste

  14. Cover with Creole Sauce

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)