Click for Cookbook LOGIN
"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

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

54W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!