Arrange it thus layer by
layer. Put it into the oven for twenty minutes, and serve very
hot.
No. 190. Risotto all'Italiana
Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.
Fry a small onion slightly in butter, then add half a pint of very
good stock. Boil four ounces of rice, but do not let it get pulpy,
add it to the above with three medium-sized tomatoes in a puree.
Mix it all up well, add more stock, and two tablespoonsful of
grated Parmesan and Cheddar mixed, and serve hot.
No. 191. Risotto alla Genovese
Ingredients: Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.
Cut up a small onion and fry it slightly in butter with some
chopped parsley, add to this a little veal, also chopped up, and a
little suet. Cook for ten minutes and then add two ounces of rice
to it. Mix all with a wooden spoon, and after a few minutes begin
to add boiling stock gradually; stir with the spoon, so that the
rice whilst cooking may absorb the stock; when it is half cooked
add a few spoonsful of good gravy and a sweetbread or sheep's
brains (previously scalded and cut up in pieces), and, if you like,
a little powdered saffron dissolved in a spoonful of stock and
three tablespoonsful of grated Parmesan and Cheddar mixed.
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