Risotto Milanaise
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Melt a small piece of butter in a saucepan.
- Brown in the butter a medium sized onion, cut in thin slices.
- When the onion is browned, take it away from the saucepan and add little by little the rice, stirring it with a wooden spoon.
- Every time that the rice becomes dry, add some hot broth (or hot water) until the rice is completely cooked.
- Add salt and pepper and a little saffron, if you like it.
- When the rice is almost cooked, add to it some brown stock.
- Dress with parmesan cheese and some butter.
- Mix well and serve hot.
- This dish must not be allowed to be overcooked or cooled before eating.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon