RISOTTO "ALLA NOSTRALE"
Take a small piece of onion, slice into small bits,
and put into a saucepan with two tablespoons of butter.
Cook until onion is browned.
Wash well one−half cup of rice. Put it into the
saucepan with the onion, add salt and pepper, and fry until the
rice is dry. Then take one and one−half tablespoons
of tomato paste, thinned with hot water (or two
tablespoons of other tomato sauce), and add to the
rice. Little by little add hot water until the rice is cooked
through (about one cup of hot water). Then add
grated cheese, Parmesan or Gruyere, one and one−half
tablespoons of butter, and mix well over the fire,
This rice can be served alone or with fried
sausages, or with cold chicken, or any left−over meat prepared in
the following manner:
Take one and one−half tablespoons of butter in a
saucepan. Cut the cold meat into slices, and add them to the
butter. Fry well, then take one and one−half
tablespoons of tomato paste, thinned in water (or three
tablespoons tomato sauce). Add to the meat a little
at a time. Simmer for one−half hour, then put into the
middle of hot platter, surrounded by rice, and pour
this sauce over all. Add a handful of grated Parmesan
cheese to the rice.
This preparation of meat can be served with macaroni or corn−meal
instead of the rice.