Risotto ‘Alla Poggio Gherardo’
Mince an onion, put it into a three-quart sauce-pan, and brown with three ounces of good butter. Take out the onion, put in one pound of rice, and half a wineglassful of Marsala. Reduce over a brisk fire, then add one quart of stock, and boil hard so as to reduce in eighteen minutes. Then take it off the fire and season with one ounce of good butter, one ounce of grated Parmesan cheese, three or four fowls’ livers and mushrooms minced up fine, and some good gravy. Serve hot.