Ingredients:
1/2 cup of rice
Grated Parmesan cheese
2 tablespoons of butter
1 small onion
Preparation:
Chop the onion up fine and
put it into the saucepan with one-half the butter (one tablespoon). Cook
until the onion is brown, then pour on the rice (raw) and fry until the
rice is dry. Then add hot water, a
ladleful at a time, taking
care not to let the rice boil too hard, as it will then become hard in
the middle and floury around the edges.
When the rice is cooked,
put the saucepan at the back of the stove, and add the rest of the butter.
Before taking off the stove add a little grated Parmesan cheese and the
peas, which have been prepared as follows:
Take a small piece of ham
fat, one-half small onion, and some parsley. Chop together fine, add three
tablespoons of olive-oil, salt and pepper, and put into a saucepan on the
fire.
When the onion is colored
add one can of green peas (or fresh peas, according to season). When the
peas have absorbed all the olive-oil add a sufficient quantity of broth
to cover them (or water) and cook until peas are soft. Then mix
the peas with the rice,
add one tablespoon of Parmesan cheese, and serve. |