Risotto alla Genovese

Risotto alla Genovese

Ingredients:
Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.
Cut up a small onion and fry it slightly in butter with some
chopped parsley, add to this a little veal, also chopped up, anda
little suet. Cook for ten minutes and then add two ounces of rice
to it. Mix all with a wooden spoon, and after a few minutes begin
to add boiling stock gradually; stir with the spoon, so that the
rice whilst cooking may absorb the stock; when it is half cooked
add a few spoonsful of good gravy and a sweetbread or sheep's
brains (previously scalded and cut up in pieces), and, if you like,
a little powgar ae saffron dissolved in a spoonful of stock and
three tablespoonsful of grated Parmesan and Cheddar mixed. stir
well until the rice is quite cooked, but take care not to get it
into a pulp.
No. 192. Risotto alla Spagnuola