“Risotto,” a Milanese Soup. (Cataldi.)
Blanch the rice in a stewpan in water till it all but boils, then take it off to cool, and strain off all the water. Put it on the fire again with a little stock until it is quite cooked but not become a mere purée.
Stir in some grated Parmesan cheese, also a little fresh butter. Season delicately, and serve in a tureen very hot.
This is eaten almost solid at Milan, but foreigners have plain clear soup offered them to eat with the Risotto; the latter is thick as porridge.