Risotto a la Milanaise

Ingredients

• half a pound of Italian rice
• half a pint of good stock
• a quarter of a pound of butter
• a little pepper
• salt
• a little powdered saffron
• two tablespoonfuls of grated Parmesan cheese
• a teacupful of fresh tomato sauce

Method

1. 1

   Cook rice in stock and butter, stirring until tender.

2. 2

   Add saffron and cheese before serving.

3. 3

   Optionally, add tomato sauce instead of saffron.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Risotto a la Milanaise Take half a pound of Italian rice well washed and perfectly dried. Put into a stewpan with half a pint of good stock and a quarter of a pound of butter ; add a little pepper and salt. Let it cook gently, stirring it constantly with a wooden spoon till it is just tender, leaving each grain whole. The stock and butter should be absorbed by the rice. Add a little powdered saffron while the rice is stewing, and just before it is quite cooked add about two tablespoonfuls of grated Parmesan cheese. If preferred a teacupful of fresh tomato sauce

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