Risotto Milanese

Ingredients

• an onion
• an ounce of butter
• a quart of broth
• one pint of rice
• a small pinch of saffron
• two handfuls of grated cheese
• a gill of white dry wine
• one ounce of fresh butter

Method

1. 1

   Fry onion and butter until brown, dilute with broth, strain, and season.

2. 2

   Add rice and saffron, cook for twenty minutes, stirring often.

3. 3

   Add cheese and wine, mix well, and serve with butter on top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 30. The excerpt below is the record exactly as published.

ISOTTO MILANAISE. Slice an onion and fry it in a stewpan with an ounce of butter and a little beef marrow till of a nice brown colour ; dilute with a quart of broth ; boil it, strain the broth through a sieve into the stewpan again, and season with salt and pepper; boil it; then add one pint of rice and a small pinch of saffron ; cook on a good fire for twenty minutes, often stirring the contents with a wooden spoon to prevent burning ; sprinkle two handfuls of grated cheese over it, with a gill of white dry wine ; stir and mix well together ; boil for another two or three minutes, then draw from the fire, and just before serving add one ounce of fresh butter

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