{"id":4290,"slug":"risotto","title":"Risotto.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped onion","two ounces of butter","the marrow of a beef bone","one pound of rice","one and one-half pints of bouillon","a pinch of salt","a half cup of grated cheese"],"ingredients_norm":["onion","butter","marrow of beef bone","rice","and half pints of bouillon","salt","cheese"],"steps":["In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done.","Then stir in one pound of rice, and put in oven for five minutes.","Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes.","Add a half cup of grated cheese before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w2:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"565d4632e05febbb82d83649e5d1ae22a23a001e88f64c443f8aae014ba0318c","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/risotto"}