Dinner
Artusi’s Tomato Risotto
A measured tomato risotto translated from Pellegrino Artusi’s influential Italian family cookbook.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 500 grams rice
- 100 grams butter
- Tomato sauce, as needed
- Hot water, as needed
- Grated Parmesan, as needed
Historical transcription
Source method
- 1
Add the rice to the melted butter and stir until the butter is absorbed.
- 2
Begin adding hot water a little at a time.
- 3
At the halfway point, season the rice with tomato sauce.
- 4
Before removing from the heat, stir in a generous handful of grated Parmesan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.