_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.