Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

RISOTTO.
(Recipe from an Italian restaurant in London.)
Rice already cooked. Chop an onion of medium size, put in
fryingpan with piece of butter larger than the onion. After it
begins to fry add the rice, stir carefully with wooden spoon and
add slowly 2 cups of pure white bouillon. Let it cook slowly for
a few moments. Add a little powdered saffron or curry and
sprinkle with Parmesan cheese. Serve as hot as possible. This
dish is very nice for an entree at luncheon or for a relish with
cold meat for supper.