Risotto Con Piselli Recipe

Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it

on the fire with a small quantity of butter.



When the onion is well browned, add the rice little by little, stirring

with a wooden spoon. Add some boiling water one cup at a time. Drain the

peas previously prepared (fresh or canned peas may be used) and add them

toward the end of the cooking. When the whole is almost cooked, add some

salt and take it away from the water almost dry. Add some butter, stir

and serve hot.

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