Risotto alla Genovese Recipe

Ingredients:

1 pc of onion (small)
Butter
Chopped parsley
Chopped veal
Suet
2 oz of rice
Boiling stock
Gravy
Sweetbread (or sheep’s brains); scalded and cut up
Powdered saffron (dissolved in stock)
3 Tbsps of grated cheese (Parmesan and Cheddar)

Instructions:

Fry the onion slightly on butter and add parsley, small amount of chopped veal, and small amount of suet then cook mixture for 10 mins. Add rice and mix using a (wooden) spoon for some mins.

Gradually add the (boiling) stock, while stirring constantly. Once half-cooked, add some sweetbread and some gravy.

If preferred, add the dissolved saffron and grated cheeses. Stir thoroughly till rice has cooked through (don’t make it to a pulp).

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