Rice with Hazel Grouse (Italian Risotto)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- штук hazel grouse (ryabchik)
- stakan rice
- ложки butter
- ложки table (cooking) oil
- луковица onion
- stakans grouse bouillon
- ложка tomato purée
- штук fresh tomato
- штук champignon mushrooms
- funt Parmesan
- salt, pepper
Instructions
- Roast and slice grouse; boil the carcass to 4½ glasses bouillon.
- Fry rice with optional onion in butter, add bouillon and fried tomato purée, season, and stew crumbly; fork in Parmesan.
- Layer in a buttered pan with grouse, champignons, and fresh tomato; top with butter and cheese and bake to brown.