Risotto a la Milanese

Ingredients

• Take some butter or sweet oil or lard
• some fine chopped onion
• half a cup of well chopped dried mushroom
• a handful of Italian rice for each person
• a little pepper
• a handful of grated Parmesan cheese

Method

1. 1

   Heat butter, add onion until brown, then add chopped tomatoes and soaked mushrooms.

2. 2

   After ten minutes, add rice and stir, adding chicken broth as needed.

3. 3

   When nearly cooked, add Parmesan cheese and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 68. The excerpt below is the record exactly as published.

RISOTTO A LA MILANESE. Take some butter or sweet oil or lard, but the former pre- ferred, when good and hot add some fine chopped onion, when brown add some chopped tomatos and half a cup of well chop- ped dried mushroom ; care must be taken that the mushrooms are first soaked in warm water for at least fifteen minutes and well washed. After allowing all this to cook for about ten min- utes, add a handful of Italian rice for each person you expect to serve, a little pepper, no salt, as the cheese contains salt, and stir continually, adding now and then some chicken broth. When the rice is nearly cooked put in a handful of grated Par- mesan chees

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