202. Perine di Riso

• 100 grams (about 3-½ ounces) of rice
• ½ a liter (about ½ a

Cook the rice in milk with the butter, keeping it firm. When done, salt and wait until cooled, then add the egg and the Parmesan cheese. Cook two chicken livers and the sweetbreads of two lambs, thus making a tasty little stew, adding a dash of nutmeg. Cut into chunks smaller than a hazelnut, and combine them with small pieces of prosciutto, truffles or mushrooms, which add a delightful flavor.