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Risotto a la Milanese
From Modern cookery, in all its branches, 1884
Serves 1
Rice should be perfectly cooked with three times its bulk of liquid.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 528. The excerpt below is the record exactly as published.
RISOTTO A LA MILANAISE. Slice a large onion very thin, and divide it into shreds ; then fry, it slowly until it is equally but not too deeply browned ; take it out and strain the butter, and fry in it about three ounces of rice for every person who is to partake of it. As the grain easily burns, it should be put into the butter when it begins to simmer, and be very gently coloured to a bright yellow tint over a slow fire. Add it to some good boiling broth lightly tinged with saffron, and stew it softly in a copper pan for fifteen or twenty minutes, Stir to it two or three ounces of butter mixed with a small portion of flour, a moderate seasoning of pepper or cayenne, and as much grated Parmesan cheese as will flavour it throughly
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