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Risotto with Chicken Giblets

(Risotto alla Milanese II) The broth for this risotto may be made by cooking together the giblets, neck and tips of wings of a chicken which is to be roasted, or it may be made from the left-overs of roast fowl.

Boil the rice until it is about half done in salted water. Then let the water cook away and begin adding the broth, in such quantity that the rice will be nearly dry when it is tender. Fry one chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "Soffritto." Mince the chicken giblets and add to the onion. Stir the mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the fire. 24 (Risotto con piselli) Wash and dry 11/2 lb. rice; chop fine one medium sized onion and put it on the fire with a small quantity of butter.

When the onion is well browned, add the rice little by little, stirring with a wooden spoon. Add some boiling water one cup at a time. Drain the peas previously prepared (fresh or canned peas may be used) and add them toward the end of the cooking. When the whole is almost cooked, add some salt and take it away from the water almost dry. Add some butter, stir and serve hot. 25