A Rice Dish ( Risotto à la Milanaise ).
Put one ounce of butter (size of a pigeon’s egg) into a stew-pan, and when hot mix in a quarter of an onion (half an ounce), minced, and cook until it assumes a pale-yellow color; put in the washed rice (uncooked), and stir it over the fire until it has a yellow color also; then add a pint of stock. White stock is preferable, as it preserves the light color of the rice, yet any stock may be used. Boil slowly until the rice is tender (about half an hour), when the stock will be mostly absorbed. When about to serve, add one ounce of grated cheese, stirring for a few moments over the fire, without letting it boil; sprinkle a little grated cheese over the top.
This dish can be served alone as an entremêt or as a vegetable, with any kind of meat. A brown sauce may or may not be served around it.