3 ounces rice
1 ounce Parmesan cheese, grated
nutmeg
salt to taste
1 ounce butter
1 egg yolk
2 quarts soup stock
1 cup milk

Boil rice in milk until thickened, add butter and salt; when boiled, remove from fire and slowly mix in egg yolk, cheese, and nutmeg.

Bring soup stock to a boil, and drop a spoonful of rice at a time into stock; cook 7 to 8 minutes.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jan Vermeer: View of Delft, 1658-1660.

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