Risotto Milanaise

Ingredients

• one large onion
• one scant cup of rice
• a pinch of saffron
• a lump of fresh butter about the size of a walnut
• grated Parmesan cheese, seasoning to taste with pepper and salt
• chicken broth as needed

Method

1. 1

   Chop the onion fine.

2. 2

   Cut the beef marrow into small dice and stir it with the chopped onion.

3. 3

   Fry in butter until brown.

4. 4

   Add rice and saffron, stirring constantly.

5. 5

   Gradually add chicken broth until rice is cooked.

6. 6

   Add butter and Parmesan cheese, seasoning with pepper and salt.

7. 7

   Serve with chicken or veal.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 27. The excerpt below is the record exactly as published.

Risotto Milanaise: "Onions chop fine — marrow and little butter — rice — saffron — chicken broth — ^^im Vnjat\p^ wen cook add fresh butter and Parmesan MILANAISE cheese seasoned. What was embodied in the words "wen cook" was the essential of the recipe and here is the way we got it: Chop one large onion fine. Cut a beef marrow into small dice and stir it with the chopped onion. Put a small piece of butter in a frying pan and into this put the onion and marrow and fry to a delicate brown. Now add one scant cup of rice, stirring constantly, and into this put a pinch of saffron that has been bruised. When the rice takes on a brown color add, slowly, chicken broth as needed, until the rice is thoroughly cooked. Then add a lump of fresh butter about the size of a walnut, and sprinkle liberally with grated Parmesan cheese, seasoning to taste with pepper and salt

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