Risotto

Bread And Butter Lemon Butter

Tea

Risotto

Put 1 c of rice over the fire with plenty of cold water. Let boil 5 m, then drain and rinse. Melt 2 T butter in a saucepan, add 1/2 onion chopped fine, and the rice; let cook until the butter is absorbed, then add 1 c tomato pulp, 1 1/2 t salt, dash paprika, and 2 to 3 c liquid, stock or water; cook until the rice is tender and the liquid absorbed, then add 1/2 c grated cheese, stirring it in carefully with a fork to avoid breaking the grains of rice. Serve at once very hot.

Preparing The Meal

Make the Lemon Butter immediately after breakfast as it is much better cold than hot.

An hour before lunch time start the rice to cooking for the Risotto. Ten m before it is done prepare the table and make the tea. Then stir the grated cheese into the rice mixture and serve at once in a hot dish.