RISSOTTI

From 1922:

Three tablespoonfuls butter, two small onions, one cupful rice, two cupfuls, stock, six tomatoes, two tablespoonfuls sugar, cayenne, salt and pepper to taste, grated cheese. , Put the rice into a saucepan of cold water, with a little salt, bring it to the boil, then drain it. Slice the onions finely, and fry them in the butter. Add the rice and cook for about five minutes, stirring well, then add the stock, the tomatoes rubbed through a sieve, and the sugar and seasoning. Bring the mixture to the boil, and draw to one side, and simmer gently for two hours. Serve very hot with a little grated cheese.