Rice with Parmesan (Italian Risotto)

Ingredients

• 1 1/2 stakan Carolina rice
• 4 1/2 stakans strong bouillon (shank, celery, parsley, onion-colored)
• 1 1/2 ложки table (cooking) oil
• 1 ложка tomato purée
• 1/8-1/4 funt Parmesan cheese
• 3/8 funt butter
• salt, pepper

Instructions

1. Make and strain 4½ glasses strong shank bouillon with aromatics.
2. Fry Carolina rice golden in oil, add bouillon gradually, cover, and cook to swollen but not mushy.
3. Stir in tomato purée, salt, and part of a Parmesan-butter mixture.
4. Transfer to a buttered dish, top with remaining butter and Parmesan, and bake to brown. Serve at breakfast.