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Rice 'Alla Romana'

Risotto alla Romana


  • 1 small piece of ham fat
  • 1 stalk of celery
  • parsley
  • 1 onion
  • 2 mushrooms canned, or 1 fresh mushroom
  • 1/3 pound of lean beef
  • butter
  • 1 tablespoon of red or white wine
  • 1 tablespoon of tomato paste, or 2 1/2 tablespoons of tomato sauce
  • rice (a little less than a cupful)
  • 2 tablespoons of grated Parmesan cheese


Chop ham fat, celery, parsley, onion, mushrooms, and beef together and put them into a large saucepan with a small piece of butter. Cook until the meat is well browned. Then add wine. Cook for a few minutes, then add tomato paste dissolved in a little hot water. Cook well, adding from time to time a little water (one-half cup in all. Wash the rice, add it to the other ingredients in the saucepan, and cook for about twenty minutes, until the rice is soft, adding more water from time to time. Then add Parmesan cheese, mix well, and serve, with more cheese if desired.


Simple Italian Cookery.


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