4 tablespoons olive oil
4 tablespoons butter
3/4 cup chopped onions
1 1/2 cups raw long grain rice
3 tablespoons dry sherry
3 cups shelled fresh peas or 2 packages frozen, thawed peas
3 cups hot chicken broth
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup grated Parmesan cheese

Heat the oil and 2 tablespoons butter in a heavy saucepan; saute the onions 5 minutes.

Mix in the rice until translucent.

Add the sherry; cook over low heat 1 minute.

Add the peas, 2 cups broth, salt and pepper.

Cover, bring to a boil and cook over low heat 10 minutes.

Add the remaining broth, recover and cook 10 minutes longer or until rice is tender and dry.

Taste for seasoning; mix in the cheese and remaining butter.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Giuseppe de Nittis: Diner at Posollipo, 19th century.

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