RICE WITH CHICKEN GIBLETS Risotto alla Milanese II

Ingredients

• 1 lb Rice
• Chicken broth (Quantity estimated (not specified in original recipe))
• Chicken giblets
• 1 medium Onion
• Cooking oil (or chicken fat) (Quantity estimated (not specified in original recipe))
• Grated cheese (Quantity estimated (not specified in original recipe))
• 1 Egg
• to taste Salt (Quantity estimated (not specified in original recipe))
• to taste Pepper (Quantity estimated (not specified in original recipe))
• Mushrooms (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Make the chicken broth by simmering the giblets, neck, and wing tips of a chicken (that will be roasted) or use remnants of roast fowl.
2. 2Boil the rice in salted water until it is about half cooked. Drain the water and begin adding the chicken broth, in small amounts, so that the rice is nearly dry when it is tender.
3. 3Fry the chopped onion in oil or chicken fat. Add chopped mushrooms (optional). Mince the chicken giblets and add them to the onion mixture.
4. 4Stir the onion and giblet mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the heat. Season with salt and pepper to taste.