Another recipe that appeared in the Bromley & District Times in January 1917, was this simple Risotto in Bianco, which helped give ideas to housewives looking to provide an interesting and delicious meal to their family, even though meat was in short supply.
Risotto in Bianco
1/2 pound Rice, washed and dried
2 pints of Broth
2oz of Butter (or less if preferred)
2 tbsp Grated cheese
Bring the broth to boil, then throw in the rice
Boil until the broth is absorbed (about twenty minutes)
Remove from the fire and stir in the butter and cheese
Serve in a hot covered dish.
Sufficient for five persons.
