Risotto a la Milanaise

Ingredients

• three ounces of chopped onion
• two ounces of butter
• six ounces of rice
• one pint of stock
• a very small amount of grated nutmeg
• one and a half ounces of grated cheese

Method

1. 1

   Fry onion in butter until golden brown, then add rice, stir for 2-3 minutes, add stock gradually, stir occasionally, and simmer until rice is soft.

2. 2

   Add nutmeg and cheese before rice is cooked; stir and cook for 3-4 minutes until rice is quite soft.

3. 3

   Add a small pat of butter, stir well, and serve very hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.

Risotto a la Milanaise. Fry three ounces of chopped onion in two ounces of butter or clarified dripping, until of a golden brown color, then add six ounces of rice, stir without stopping for two or three min- utes, add by degrees one pint of stock, stir occasionally, and simmer gently until the rice is just soft, add a very small amount of grated nutmeg and one and a half ounces of grated cheese

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