Risotto a la Milanese

Ingredients

• some good veal stock
• three and a half ounces of Carolina rice
• a small onion
• a piece of butter the size of a walnut
• two teaspoonsful of grated Parmesan cheese
• salt
• pepper
• a very little nutmeg

Method

1. 1

   Chop onion and sauté in butter.

2. 2

   Wash rice and add to veal broth, cooking for 15 minutes.

3. 3

   Add butter, cheese, and seasonings, mix gently, and bake in a buttered plate for 10 minutes to brown.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 29. The excerpt below is the record exactly as published.

RISOTTO A LA MILANESE T)REPARE some good veal stock for two persons, chop very finely a small onion, adding some fresh butter. Wash well three and a half ounces of Carolina rice, put into the veal broth and cook it for fifteen minutes. Take it off the fire and add a piece of butter the size of a walnut, two teaspoon sful of grated Parmesan cheese, season with salt and pepper and a very little nutmeg

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