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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.