Risotto à la Milanaise

Instructions

1. Slice a large onion very thin and divide it into shreds, then fry it slowly until it is equally but not too deeply browned. Take it out and strain the butter.
2. Fry in that butter about three ounces of rice for every person who is to partake of it. As the grain easily burns, put it into the butter when it begins to simmer, and colour it very gently to a bright yellow tint over a slow fire.
3. Add it to some good boiling broth lightly tinged with saffron, and stew it softly in a copper pan for fifteen or twenty minutes.
4. Stir in two or three ounces of butter mixed with a small portion of flour, a moderate seasoning of pepper or cayenne, and as much grated Parmesan cheese as will flavour it thoroughly.
5. Boil the whole gently for ten minutes.
6. Serve it very hot, at the commencement of dinner as a potage.
7. Obs.: rice should always be perfectly cooked, and will not become tender with less than three times its bulk of liquid.