_Risotto alla Milanese I_
1 lb. rice
A medium sized onion
4 tablespoons butter, or oil
Salt
Curry powder, 1/2 teaspoon
Grated cheese
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._