WW1 Rationing Risotto
I love it when I cook something with trepidation and it is a huge success – This is delicious delicous delicious! This is a First World War Rationing Recipe written by Dorothy Peel in her book The Victory Cookery Book, 1918.
In the words of Granny Dot:
Ingredients.- Half a pint of milk, small teacupful of raw rice, four small onions, six good sized tomatoes, 1 oz. finely grated cheese, pepper and salt to taste.
Method.- Place onions, tomatoes, (these latter ingredients should be chopped finely), pepper and salt into a saucepan with the milk, boil all together until soft, stirring occasionally, and adding more milk if necessary, sieve them, then add the rice and cook until soft. Add a little more milk if necessary. Just before serving stir in the finely grated cheese.’
Serves 2, 3 as a starter
1/2 pint milk/284mls whole milk
3 average sized onions
six average sized tomatoes (it makes sense to use vine or flavourful tomatoes)
3.5 oz./100g risotto rice
Grated cheese (cheddar or parmesan)
1. Whizz the onion and tomatoes in a blender until finely chopped.
2. Add them to a medium saucepan with the milk and some seasoning.
3. Bring to a simmer and cook until softened.
4. Puree in a blender and pass through a sieve back into the pan.
5. Add the rice and stir occasionally until the rice softens but is left slightly al dente. Add more milk if necessary.
6. Add cheese to taste (about 2 tbsp), and scatter grated cheese, parsley or chives, and freshly ground black pepper to garnish.