Risotto ‘Alla Milanese.’ No. 1
Melt two ounces of good fresh butter in a sauce-pan over a sharp fire, add one onion chopped fine, brown a deep golden colour, then add about ten ounces of clean rice (Italian if possible) and two large truffles chopped up. Stir without stopping for one and a half minutes, and add one quart of boiling veal broth, stir and let it cook for fourteen minutes. Add six chopped-up mushrooms, and, a little at a time, one more quart of broth, stirring constantly over a sharp fire for ten minutes more. Put in half a teaspoonful of salt, a little pepper, one and a half ounces of grated Parmesan cheese, and a teaspoonful of saffron soaked in two tablespoonfuls of hot broth, and strained. Cook three or four minutes longer, stirring all the time, then pour into a deep dish, and serve hot with some grated Parmesan cheese separate. It is an improvement to put a tablespoonful of marrow into the centre just before serving.