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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rissott Recipe

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This recipe for Rissott is from Back to our Roots, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small cans chicken broth
1 large onion, chopped fine
1 lb. hamburg
1/4 cup bread crumbs
1 sm. can tomato paste
3 beef bouillon cubes
2 cloves garlic, chopped fine
1 egg
grated cheese
2 cups uncooked River rice
Directions:
Directions:
Heat chicken broth & boullion cubes. In a large pot, brown onion & garlic in oil.
Mix hamburg with bread cumbs & egg. Brown in pan with onion & garlic. Add rice.
Add broth a few ladles at a time. Add tomato paste. Stir well. Cook until all broth is almost used. Place in a large corningware dish and sprinkle with grated cheese. Bake 350 degrees for 15 minutes.

 

 

 

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