Risotto a la Milanaise from Modern Cookery for Private Families by Eliza Acton
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, and fry in it about three ounces of ...
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Ingredients
- onion
- shreds
- broth
- saffron
- butter
- rice
- parmesan cheese
- cayenne
- pepper
- flour
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