Risotto Milanese Style

Ingredients

• 1 cup rice
• Salt and pepper
• 1/2 onion, minced
• 1/2 teaspoon saffron
• 1/4 cup butter
• 2 tablespoons grated Parmesan cheese
• 1/2 cup Marsala wine
• Meat broth

Method

1. 1

   Wash rice through several waters, drain and dry in a towel.

2. 2

   Slowly fry onion in half the butter until golden; add rice and fry 5 minutes, stirring constantly.

3. 3

   Add half the Marsala wine and sufficient boiling broth to cook rice; season and cook rapidly until grains swell; reduce heat and finish cooking until nearly dry.

4. 4

   Uncover, add rest of butter and Marsala, and the saffron mixed smooth in a little broth.

5. 5

   Set over steam or in open oven until rice is dry and fluffy.

6. 6

   Sprinkle with Parmesan cheese.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 14. The excerpt below is the record exactly as published.

RISOTTO MILANESE STYLE (Risotto alia Milanese) 1 cup rice Salt and pepper % onion, minced l/z teaspoon saffron *4 cup butter 2 tablespoons grated Parmesan Yz cup Marsala wine cheese Meat broth

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