It’s classic Venice rice dish. Usually it’s served with more liquid than in risotto. And the most important – it’s really easy and quick. We made it a few times, and always family is delighted.

(6 servings)

60 g butter

1 finely diced onion

60-90 g ham, cut in cubes

2 finely diced garlic clove

300 g risotto rice

300 g frozen peas

salt

black pepper

1 l hot chicken or vegetable stock

60 g grated parmesan cheese

2 tablespoons choped parsley for decoration

In a big pot melt butter. When it will start to bubble, put onions, ham, garlic and fry on low heat for about 3-5 minutes till onions become soft but don’t change it’s color. Don’t forget to mix from time to time. Pour rice and mix to coat with butter. Pour frozen peas and seasonings. Pour half stock and constantly mixing stew on low heat till there will be no liquid. Then pour a little bit more stock and heat again till it soak to rice. Repeat it till rice become soft and the mixture – thick. It will take about 25 minutes. Serve hot, sprinkled with parmesan and parsleys.

Source: Mary Berry. Klasikinė virtuvė. 2005