Risotto à la Milanaise

Ingredients

• 2 ozs. of butter
• 1 onion
• a cupful of rice
• a pinch of saffron
• ½ pint of stock
• a cupful of grated cheese
• salt to taste
• cayenne to taste

Method

1. 1

   Put a good-sized piece of butter into a stewpan and add a small quantity of minced onion; let it just colour, but not brown; take a cupful of rice and let it cook in the butter about five minutes, add a small pinch of saffron.

2. 2

   Take sufficient stock to cook the rice, fifteen or twenty minutes will cook it; when cooked add nearly the same quantity of grated cheese as rice, and cook three minutes more, stirring the cheese in well.

3. 3

   Serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.

Rissotto 1 la Milanaise. ttiR Four Persons. — 2 ozs. of butter ; 1 onion ; a cupful i .ce ; a pinch of saffron ; ^ pint of stock ; a cupful of ' ed cheese ; salt and cayenne to taste. ”ut a good-sized piece of butter into a stewpan add a small quantity of minced onion ; let it just i6 SAVOURIES AND SWEETS. colour, but not brown ; take a cupful of rice and let it cook in the butter about five minutes, add a smallj pinch of saffron. Take sufiicient stock to cook the rice, fifteen or twenty minutes will cook it; wheni cooked add neaidy the same quantity of grated chees^ as rice, and cook three minutes more, stirring the cheese in well. Serve very hot. Bombay Toast. For Three Persons. — 1 oz. of anchovies ; 1 oz. of butter; 2 eggs ; 4 squares of fried bread ; cayenne to taste. Take one ounce of anchovies, one ounce of butter, and pass through a sieve ; melt it in a saucepan, and as it melts add the beaten yolks of two eggs. Stir tdl as thick as buttered eggs and serve on fried bread. Potatoes au Gratin. For Six Persons. — 8 potatoes; 1 gill of milk; 1 table- spoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt and cayenne to taste ; 1 oz. of bread crumbs. Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with, the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes tiU the dish is full. Sprinkle the top with bread crumbs and cheese. Bake about twenty minutes. Golden Eggs. b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon. Hard boil some eggs, shell them and sprinkle them with flour and salt ; beat up a raw egg and dip the 1/ SAVOURIES AND SWEETS. 'd-boiled ones in it, roH them in bread crumbs and a good golden colour. Serve with white sauce. Genoese Eggs. 'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice • iis. of butter ; 1 teaspoonful of chopped parsley ; pepper 1 . salt to taste

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