Monday, April 6, 2009

Risotto

6 oz bacon rashers
3 oz margarine
2 medium onions, finely chopped
4 sheep's kidneys
9 oz rice
16 oz can tomato soup diluted
salt
pepper
tomato to garnish

Method: Remove bacon rinds, cut into small pieces. Melt margarine in large saucepan, add bacon and onion, fry lightly for a few minutes. Chop kidneys and add to frying ingredients. Add rice, and stir mixture over brisk heat. Finally add tomato soup and continue stirring until it comes to the boil. Turn mixture into a covered casserole and cook in a slow to medium oven for 3/4 hour or until rice is cooked. Risotto should be moist and well seasoned - add a little salt and pepper if necessary.

Source: contributed by J. Bolt in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.

No comments:

Post a Comment

"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."