MILANESE RICE Risotto alla Milanese I
A classic Italian risotto with onions, rice, and curry powder.
Ingredients
- 1 lb Rice
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 medium Onion
- 1/2 teaspoon Curry powder
- 4 tablespoons Butter or oil
- 1/2 cup Grated cheese (Quantity estimated (not specified in original recipe))
- 1 tablespoon Water
- 4 cups Boiling water (Quantity estimated (not specified in original recipe))
More recipes using Rice
Risotto a la Milannaise
A classic Milanese-style rice dish prepared with saffron, butter, and Parmesan cheese. This 1900s Anglo-Indian interpretation uses a pilaf-style absorption method rather than the constant stirring of modern risotto, resulting in a fluffy, golden, savory dish.
RICE AND PEAS Risotto coi Piselli
A simple risotto with rice and peas.
RICE WITH CHICKEN GIBLETS Risotto alla Milanese II
A classic Italian risotto with chicken giblets.
Rice, Curried
A classic method for preparing savory rice by folding in a rich curry sauce and aromatic bay leaves. The rice is cooked using an absorption method and steamed dry with a cloth to ensure separate grains before being moistened with the spiced gravy.
Instructions
- 1Chop the onion very fine, or put it through a meat grinder.
- 2Put the chopped onion to cook in the butter or oil until it is soft and yellow.
- 3Wash 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.
- 4Dissolve the curry powder in a tablespoon of cold water and add to the rice.
- 5Take 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.
You Might Also Like
Risotto a la Milannaise
A classic Milanese-style rice dish prepared with saffron, butter, and Parmesan cheese. This 1900s Anglo-Indian interpretation uses a pilaf-style absorption method rather than the constant stirring of modern risotto, resulting in a fluffy, golden, savory dish.
RICE WITH CHICKEN GIBLETS Risotto alla Milanese II
A classic Italian risotto with chicken giblets.
RICE AND PEAS Risotto coi Piselli
A simple risotto with rice and peas.
Rice, Curried
A classic method for preparing savory rice by folding in a rich curry sauce and aromatic bay leaves. The rice is cooked using an absorption method and steamed dry with a cloth to ensure separate grains before being moistened with the spiced gravy.