RISOTTO A LA MILANESE
Take a teacupful of rice, wash it thoroughly and dry it. Chop up a small onion and put it in the bottom of a small stew-pan and fry the onion to a light-brown color. Now add the dry rice, and stir this up with the onion and butter till the rice also is fried of a nice light-brown color. Now add two breakfastcupfuls of stock or water and a pinch of powdered saffron, about sufficient to cover a threepenny-piece; let the rice boil for ten or eleven minutes, move the saucepan to the side of the fire and let it stand for twenty minutes or half an hour till it has absorbed all the stock or water. Now mix in a couple of tablespoonfuls of grated Parmesan cheese. Flavor with a little pepper and salt, and serve the whole very hot.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
