- 1 C short grain Italian rice (risotto)
- 2 C milk
- 3 T beef suet
- 1 C cream
- 3 egg yolks beaten with 1 T sherry
- 1 T orange flower water
- 1/2 C white sugar
- 1 lb currants
Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.
The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.
Credits: Known World Handbook
- 6 large onions, unpeeled
- 3 T olive oil
- 100 g risotto
- 2 T Italian herbs, finely chopped
- 100 ml dry white wine
- 250 ml chicken bouillon
- 25 g pine nuts
- 50 g hard cheese (such as grana padano, pecorino, parmesan), grated
Cut the onions in half horizontally and remove the innermost layers, so that each onion half still has two layers. Place the hollow onions in a greased baking dish. Chop the interior onion. Heat oil in a pan with a thick bottom, and fry in oil until soft. Add the rice, and 1 T of herbs, and cook for 1-2 minutes. Add half of the wine, and reduce by half; add bouillon, and cook rice for 20 minutes, stirring frequently.
Preheat oven to 200C. Toast the pine nuts in a dry skillet until golden brown, and allow to cool. Add half of the cheese and the rest of the herbs to the pine nuts; add the other half of the cheese to the rice. Fill halved onions with the rice, and top with the nuts and cheese. Pour the remainder of the wine into the dish, and bake 25-30 minutes until golden brown.
Credits: Aller Hande
2014-02-23: Stuffed peppers instead of onions, and used basmati instead of risotto. And no pine nuts, since I didn’t in fact have any. It filled 4 large peppers about 3/4 full.
2013-04-23: Made this with three onions instead of six (since it was just the three of us), liberally refiguring all the quantities (it’s just not worth being too strict when converting from grams into ounces and cutting in half). Since the majority of yellow onions that I had were small, I used one yellow and two red. Instead of pre-mixed Italian herbs, I used equal parts basil, oregano, thyme, and rosemary.