My stepfather was born in Italy, near Rome. He taught me to use garlic with a heavy hand, and he taught me this dish, which I've been making since I was about 10 years old. Even a child can make it, but it will delight the most sophisticated adult as well. Traditionally there should be one pea for every grain of rice, but this represents a reasonable compromise. - Abra Bennett —Abra Bennett
Test Kitchen Notes
This is a wonderful recipe. It's similar to risotto, only much less work, and the result is no less delicious. I successfully used Pernod instead of Marsala; all the peas and the delicious simplicity of this dish were a big hit with both my adult and child testers. - WinnieAb —The Editors
finely chopped onion
1 1/2 cups
rice, preferably short grain
shelled peas, can use frozen if necessary
hot chicken broth
1 1/2 teaspoons
freshly ground black pepper
freshly grated Parmesan
In This Recipe
Heat the oil and half of the butter in a skillet until butter melts. Add the onions and sauté for about 5 minutes.
Add the rice and stir until it becomes translucent. Add the Marsala, and continue to simmer, stirring constantly, for about 1 minute. Add the peas, 2 cups of the broth, and the salt and pepper.
Cover the pot, bring to a boil, and reduce the heat to a simmer. Allow to cook undisturbed for 10 minutes. Add the remaining broth, cover, and cook for an additional 10 minutes, until the rice is perfectly done.
Stir in the Parmesan and the last bit of butter. Add salt and pepper as needed.