RISOTTO - ALLA NOSTRALE

Take a small piece of onion, slice into small bits, and put into a saucepan with two tablespoons of butter. Cook until onion is browned.

Wash well one−half cup of rice. Put it into the saucepan with the onion, add salt and pepper, and fry until the rice is dry. Then take one and one−half tablespoons of tomato paste, thinned with hot water (or two tablespoons of other tomato sauce), and add to the rice. Little by little add hot water until the rice is cooked through (about one cup of hot water). Then add grated cheese, Parmesan or Gruyere, one and one−half tablespoons of butter, and mix well over the fire, then serve.

This rice can be served alone or with fried sausages, or with cold chicken, or any left−over meat prepared in the following manner:

Take one and one−half tablespoons of butter in a saucepan. Cut the cold meat into slices, and add them to the butter. Fry well, then take one and one−half tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce). Add to the meat a little at a time. Simmer for one−half hour, then put into the middle of hot platter, surrounded by rice, and pour this sauce over all. Add a handful of grated Parmesan cheese to the rice.

This preparation of meat can be served with macaroni or corn−meal instead of the rice.