Risotto à la Milanaise :—This is a preparation of rice peculiar to Northern Italy, Sir Henry Thompson's recipe for which runs as follows:—“For two persons—Put two ounces of fresh butter with three ounces of onion chopped very fine into a stew-pan, and fry until the onion has a pale gold colour. Then add six ounces of well-washed East India (Patna) rice with a very little saffron, stirring it constantly for about two minutes with a wooden spoon, so that it does not stick to the stew-pan; after this two minutes' cooking, add about a pint of good stock very gradually; let it simmer gently, stirring very frequently, till the rice is just soft; before it is quite finished, add an atom or two of grated nutmeg, and an ounce or more, according to taste, of grated Parmesan cheese. After this, cook, stirring well for two or three minutes; then remove from the fire, set the stew-pan on the hot-plate, add a little more butter, cover for a few minutes, and serve. The quantity of stock can be varied according as the risotto is preferred thick or otherwise.”