Peel and mince fine one small onion; put one ounce of butter into a stewpan with one-half tablespoonful of flour, and stir it over the fire; when well mixed, put in the onion, and fry it until lightly browned. Wash one-fourth pound of rice, drain it, add it to the onion, pour in enough clear stock to cook it in, and boil until the grains have swollen but not mashed to a pulp. Shake the stewpan occasionally, but do not stir the rice with a spoon. When it is cooked, season it to taste with pepper and salt, and strain in a small quantity of lemon juice. Turn the rissotto onto a hot dish, strew some grated Parmesan cheese over it, and serve without delay.

Milanese Rissotto

Peel and mince fine a small onion, put it into a stewpan with three ounces of butter, and fry it until it commences to brown; then put in one breakfast cupful of well-washed rice. Fry it for seven or eight minutes, and pour in just enough stock to boil the rice in. Add a pinch of saffron, and let it boil slowly and gently until tender. When the rice is soft, mix with it one breakfast cupful of grated Parmesan cheese, and stir it over the fire until the cheese has melted. Cut three rounds of bread, toast it to a light brown, then trim off the crusts. Butter the toast and lay it on a hot dish. Season the rice-mixture to taste with salt and pepper, turn it onto the toast, and serve.