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Risotto, Piedmontaise

Heat half ounce butter in a saucepan, add one medium, sound, finely chopped onion and gently brown to a golden colour for five minutes, stirring well meanwhile. Then add half pound well-cleaned Italian rice. Stir well with a wooden spoon until the rice has obtained a good golden colour, then gradually moisten with a pint and a half hot broth continually stirring meanwhile. Add one small cervelat sausage, one saltspoon diluted and strained Spanish saffron, one heavy teaspoon slat, half teaspoon white pepper. Mix well, cover the pan, and as soon as it comes to a boil place the pan in a hot oven for thirty minutes. Remove it, take up the cervelat sausage. Add three tablespoons grated Parmesan or Swiss cheese and half ounce good butter; mix well with a wooden spoon for two minutes. Dress the rice on a hot dish. Slice the cervelat into thin slices, arrange them around the rice and serve.