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Risotto Milanese
From The gourmet's guide to Europe, 1903
A celebrated Milanese dish.
Presented as published in 1903. 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 The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 131. The excerpt below is the record exactly as published.
Risotto Milanese , rice slightly saute in butter, then boiled in capon broth, and finally seasoned with Parmesan
Cook this with the app: pantry check, scaling, and the assistant.