2 cups fresh green peas (about 2 pounds unshelled)
1½ cups plain white raw rice, preferably imported Italian rice
¼ pound cooked smoked ham, diced (about 1 cup)
2 tablespoons soft butter
½ cup freshly grated imported Parmesan cheese
How To Cook:
1. Bring the chicken stock to a simmer in a 2-to 3-quart saucepan and keep it barely simmering over low heat.
2. In a heavy 3-quart flameproof casserole, melt 4 tablespoons of butter over moderate heat.
3. Add the onions and cook, stirring frequently until they are transparent but not browned. Add the peas, rice and diced ham. Cook for a minute or 2.
4. When the rice grains are buttery and somewhat opaque, add 2 cups of the simmering stock and cook uncovered for about 5 minutes, stirring occasionally, until almost all of the liquid is absorbed.
5. Add 1 more cup of stock and cook, stirring, until this stock is almost absorbed. Then add another cup of stock.
6. After this is absorbed, the rice and peas should be tender. (If not,add more stock-½ cup at a time-and continue cooking and stirring.)
7. Now gently stir in soft butter and grated cheese.Serve at once while the rice is creamy and hot.
