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Classic
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page 23
onion in the oil or fat. Some mushrooms cut up small are a very good addition to
this "Soffritto." Mince the chicken giblets and add to the onion. Stir the
mixture into the rice. Add grated cheese and a beaten egg just as the rice is
taken from the fire.
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(Risotto con piselli)
Wash and dry 1 1/2 lb. rice; chop fine one medium sized onion and put it on the
fire with a small quantity of butter.
When the onion is well browned, add the rice little by little, stirring with a
wooden spoon. Add some boiling water one cup at a time. Drain the peas
previously prepared (fresh or canned peas may be used) and add them toward the
end of the cooking. When the whole is almost cooked, add some salt and take it
away from the water almost dry. Add some butter, stir and serve hot.
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RISOTTO WITH LOBSTER
(Risotto coi gamberi)
For this risotto either lobster or crab meat can be used: the former is,
however, considered more tasty. The lobster or crab meat ought to be about half
the weight of the rice employed. A little more than a pound of rice and half
this weight
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