Piedmontese Risot Garnishing

Risot can be employed either as a soup or a garnishing; the manner to prepare it is most simple. Put into a saucepan two spoonfuls of chopped up onion, let if fry to a nice golden color in some butter, and add to it a pint of clean but unwashed Piedmont rice; cook it for two minutes while stirring, and then moisten with three pints of broth, cook it again for twenty minutes without touching it; by this time the rice ought not to be too much done, but the liquid nearly all absorbed; remove it from the fire, and finish simply by incorporating into it about a quarter of a pound of good butter, a very little at the time, using a two pronged fork (Fig. 175) for stirring, and two handfuls of grated parmesan cheese, also some cayenne pepper. If the rice be of good quality and properly cooked, it requires no further seasoning; cover it for five or six minutes, and then dress it in a vegetable dish, and dredge over some more parmesan. Risot prepared in this way may be placed in large timbale molds, or else in a border mold, first brushing the inside over with some melted glaze. If desired the cheese may be served separately instead of mixed with the rice.