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Classic
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page 22
22
RISOTTO MILANAISE
(Risotto alla Milanese)
Melt a small piece of butter in a saucepan. Brown in the butter a medium sized
onion, cut in thin slices. When the onion is browned, take it away from the
saucepan and add little by little the rice, stirring it with a wooden spoon.
Every time that the rice becomes dry, add some hot broth (or hot water) until
the rice is completely cooked. Add salt and pepper and a little saffron, if you
like it.
When the rice is almost cooked, add to it some brown stock. Dress with parmesan
cheese and some butter. Mix well and serve hot. This dish must not be allowed to
be overcooked or cooled before eating.
23
RISOTTO WITH CHICKEN GIBLETS
(Risotto alla Milanese II)
The broth for this risotto may be made by cooking together the giblets, neck and
tips of wings of a chicken which is to be roasted, or it may be made from the
left-overs of roast fowl.
Boil the rice until it is about half done in salted water. Then let the water
cook away and begin adding the broth, in such quantity that the rice will be
nearly dry when it is tender. Fry one chopped
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