After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled, with a clove of garlic chopped fine. Let the paste fry, taking care that it doesn't stick to the bottom of the saucepan, and when it is well browned on one side, turn it to have the other side browned. Serve the macaroni very hot. Add no cheese.
Melt a small piece of butter in a saucepan. Brown in the butter a medium sized onion, cut in thin slices. When the onion is browned, take it away from the saucepan and add little by little the rice, stirring it with a wooden spoon. Every time that the rice becomes dry, add some hot broth (or hot water) until the rice is completely cooked. Add salt and pepper and a little saffron, if you like it.
When the rice is almost cooked, add to it some brown stock. Dress with parmesan cheese and some butter. Mix well and serve hot. This dish must not be allowed to be overcooked or cooled before eating.
The broth for this risotto may be made by cooking together the giblets, neck and tips of wings of a chicken which is to be roasted, or it may be made from the left-overs of roast fowl.
Boil the rice until it is about half done in salted water. Then let the water cook away and begin adding the broth, in such quantity that the rice will be nearly dry when it is tender. Fry one chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "=Soffritto=". Mince the chicken giblets and add to the onion. Stir the mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the fire.
Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it on the fire with a small quantity of butter.
When the onion is well browned, add the rice little by little, stirring with a wooden spoon. Add some boiling water one cup at a time. Drain the peas previously prepared (fresh or canned peas may be used) and add them toward the end of the cooking. When the whole is almost cooked, add some salt and take it away from the water almost dry. Add some butter, stir and serve hot.
For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster or crab meat ought to be about half the weight of the rice employed. A little more than a pound of rice and half this weight of crab meat ought to be enough for six persons.