Risotto a la Milanaise

Ingredients

• two ounces of fresh butter
• three ounces of onion chopped very fine
• six ounces of well-washed Patna Rice
• about a pint of good stock
• an ounce or more, according to taste, of Parmesan cheese grated
• an atom or two of grated nutmeg

Method

1. 1

   Put butter and onion in a stewpan, fry until onion is pale gold.

2. 2

   Add rice and saffron, stirring for 2 minutes.

3. 3

   Gradually add stock until rice is soft.

4. 4

   Before finishing, add nutmeg and Parmesan, cook for 2-3 minutes, then remove from fire, add more butter, cover, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 287. The excerpt below is the record exactly as published.

Risotto a la Milanaise for two persons — (Sir H. Thompson's Recipe.) — Put two ounces of fresh butter with three ounces of onion chopped very fine into a stewpan, and fry until the onion has a pale gold colour. Then add six ounces of well-washed Patna Rice, with a very little powdered saffron, stirring it constantly for about two minutes with a wooden spoon, so that it does not stick to the pan ; after this two minutes’ cooking add about a pint of good stock very gradually, until the Rice is just soft. Before it is quite finished add an atom or two of grated nutmeg (if liked), and an ounce or more, according to taste, of Parmesan cheese grated

Cook this with the app: pantry check, scaling, and the assistant.