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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.

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 left-overs 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 one chop-