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Milanese Rice (Risotto a la Milanaise)
From Wholesome cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.
Milanese Rice (“ Risotto a la Milanaise”), Patna rice, 1 teacupful. Throw it into 1 teacupful of boiling white stock or milk; add half a chopped onion. Put on the lid, and let the rice boil for 20 minutes. The rice should be then quite cooked and dry, each grain separate. Blend a small pinch of saffi’on (not more than will lie on a threepenny piece) in half an ounce of butter ; stir this into the rice, with 1 ounce of grated Parmesan cheese
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