Rice à l’Italienne (Hot)
Boil the rice in the manner described on page [60], and to 4 oz. when cooked and drained, stir in 1 oz. of butter, dust with salt and pepper and stir well, mixing thoroughly; add sufficient tomato sauce to moisten the whole, and add 2 oz. of finely-grated cheese. Mix well and serve very hot.
Risotto à la Milanaise (Hot)
Fry 3 oz. of chopped onion in 2 oz. of butter or clarified dripping until of a golden brown colour, then add 6 oz. of rice, stir without stopping for 2 or 3 minutes, add by degrees 1 pint of stock, stir occasionally and simmer gently until the rice is just soft, add a very small amount of grated nutmeg and 1½ oz. of grated cheese before the rice is cooked; after this stir and cook for 3 or 4 minutes until the rice is quite soft. Take off the pan, add a small pat of butter, stir well and serve very hot.
Risotto, No. 1 (Hot)
Place in a saucepan ½ pint of milk, a small teacupful of raw rice, 4 small Portugal onions, 6 good-sized tomatoes, these latter ingredients chopped finely, pepper and salt to taste. Boil all together until soft, stirring occasionally, and just before serving stir in 1½ oz. of finely-grated cheese.
Risotto, No. 2, made with Stock (Hot)
Chop half an onion very finely and fry it in ½ oz. of butter. Place 4 oz. of rice in a saucepan with ½ pint of stock, add the onion and cook until the stock is absorbed. Stir in 1 oz. of grated Parmesan cheese, pepper and salt to taste. Make very hot and serve.
Stewed Rice and Cabbage, made with Stock (Hot)
Boil in the ordinary way separately equal quantities of rice and cabbage. The latter cut into small pieces before they are quite cooked, remove them from their respective pans and place them together in a stewpan with just as much stock as will cover them, simmer until quite cooked (probable time, 5 minutes), and serve with a covering of grated cheese.