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.
Signorina Irene Merlani.
RICE WITH CHICKEN GIBLETS
Risotto alla Milanese II
- 1 lb. rice
- The giblets of a chicken
- Cooking oil or chicken fat
- 1 egg
- Chicken broth
- Onion
- Grated cheese
- Salt and pepper
The broth for this Risotto may be made by cooking together the giblets, neck and tips of wings of a chicken which is to be roasted, or it may be made from the remnants of roast fowl.
Boil the rice until it is about half done in salted water. Then let the water cook away and begin adding the broth, in such quantity that the rice will be nearly dry when it is tender. Fry the chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "soffritto." Mince the chicken giblets and add to the onion. Stir this mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the fire.
RICE AND PEAS
Risotto coi Piselli
- 1 cup rice
- 1 tablespoon oil
- 1 tablespoon butter
- ½ onion
- Grated cheese
- A small can of peas
Clean the rice. Chop the onion fine and fry it a golden color in the oil. Put in the rice and stir it until it has absorbed all the oil. Salt and add boiling water. Boil until the rice is tender, taking care to keep plenty of water on it until the very end when it should cook almost dry. Drain the peas and add them toward the end of the cooking. Grated cheese is a good addition to this dish.