Risot a la Francatelli

Chop up a two-ounce onion, fry it colorless in butter and add one pound of Piedmont rice, a few slices of raw smoked ham and six small chipolata sausages; moisten to double the height of the rice with broth (No. 194a), boil, put on the lid and place the saucepan in the oven for twenty minutes, then remove the ham and sausages, and incorporate four ounces of hazel-nut butter (No. 567), four ounces of grated parmesan and a very little salt and prepared red pepper (No. 168). Put two-thirds of this risot into a vegetable dish; garnish the top with a circle of escalops of sweetbreads fried in butter, and the center with the sausages, having suppressed the skin and cut them into slices: cover with the remainder of the risot. Serve separately a very thick rich sauce, into which mix some tomato paste and a little espagnole sauce (No. 414).