3 tablespoons butter
1/2 cup finely chopped onions
2 tablespoons beef marrow (optional)
2 cups raw long grain rice
1/4 cup dry white wine
1 teaspoon salt
4 1/2 cups boiling chicken broth
2 tablespoons minced parsley
1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a saucepan; add the onions, and marrow, if used.

Cook over low heat until onions are soft and yellow.

Stir in the rice until yellow.

Add the wine and salt; cook until absorbed.

Add 1 cup broth; cover and cook until absorbed.

Continue adding 1 cup broth at a time, until rice is tender but firm.

Stir in the remaining butter, then the parsley and cheese.

Remove from heat and let stand covered, 5 minutes before serving.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Claude Monet: The Luncheon, 1873.

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