(2979). Risot A La Francatelli (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 batter ( No. 5(57), 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).

(2980). Risot A La Ristori (Risot A La Ristori)

Prepare a risot the same as with Piedmontese truffles (No. 2981); dress half of it in a casserole or vegetable dish so as to cover the bottom and sides: in the center place a garnishing of cocks'-combs and kidneys, escaloped duck's liver and sliced truffles; cover this garnishing with espagnole sauce (No. 414) reduced with Marsala wine: mask with the remainder of the risot and this with peeled halved tomatoes pressed out and fried in oil, keeping them as whole as possible. Serve apart a little clear gravy (No. 404) and grated parmesan.

(2981). Risot With Piedmontese Truffles (Risot Aux Truffes Du Pi6mont)

Put six ounces of butter in a saucepan; when it begins to heat add to it two ounces of chopped onion and fry for a moment, then put in a pound of unwashed but well-picked rice. When this becomes quite hot moisten to double its height with broth (No. 194a), and cook very slowly while covered for twenty minutes. When done add six ounces of butter in small lumps, and four ounces of grated parmesan, stirring them in with a large carving fork, also two tablespoonfuls of meat glaze (No. 402) or chicken glaze (No. 398). Range the risot in a casserole or vegetable dish, cover the top with two ounces of fresh white Piedmont truffles, warmed in a little butter. Serve a clear gravy (No. 404) at the same time.