"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Risotto alla Milanese Recipe

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This recipe for Risotto alla Milanese, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Thorne
Added: Monday, December 22, 2008


2 cups raw br. rice
3 cups water
1/4 tsp. saffron
1/2 lb. mushrooms coarsely chopped
3/4 cup dry sherry
1 1/2 tbls. butter and olive oil each
4 med garlic crushed
2 cups chopped onions
1 tsp salt
1/2 cup toasted peanuts
1/2 tsp dried basil
lots of blk pepper
1 cup new peas
1 med size red pepper in strips
1/3 cup fresh ground parmesan

Preheat oven to 325

1. Combine rice, water and saffron in pan. Bring to boil. lower to simmer. Cook until tender

2. Combine mushrooms with mars? or dry sherry cook 30 min

3. Saute Onions and garlic with salt in butter and o.o. until translucent

4. combine everything except cheese. mix well etc. Put cheese on top- cook uncovered 325 for 30 min approx.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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