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Rissotto

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.