Milanese Rice
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy.
Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 4 tablespoons butter
- 1/2 teaspoon Grated cheese Chop
- a tablespoon of cold water
- a handful of grated cheese
Method
- Risotto alla Milanese I 1 lb.
- rice A medium sized onion 4 tablespoons butter, or oil Salt Curry powder, 1/2 teaspoon Grated cheese Chop the onion very fine, or put it through a meat grinder.
- Put it to cook in the butter, until it is soft and yellow.
- Wash the rice and add it to the onion and butter, stirring constantly so that it will not stick.
- Salt it and add boiling water, a little at a time, until the rice is cooked tender, yet not too soft, with each grain distinct.
- Dissolve the curry powder in a tablespoon of cold water and add to the rice.
- Take from the fire and serve very hot after mixing into it a handful of grated cheese.
- The delicacy of this dish is lost if it is overcooked or allowed to cool.
Plating
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