Risotto With Peas
Mince up one small onion, brown it in two ounces of butter, then put in one pound of rice, and stir with a ladle until the rice has taken up all the butter. Add hot water (a cupful at a time), sprinkle with salt, and let it boil dry, adding two ounces of butter. Before taking it off the fire add peas cooked ‘alla Borghese’ omitting the milk and eggs. Mix, sprinkle with grated Parmesan cheese, and serve hot.