Author Notes
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
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Ingredients
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4 tablespoons
olive oil
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4 tablespoons
butter
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3/4 cup
finely chopped onion
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1 1/2 cups
rice, preferably short grain
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3 tablespoons
Marsala
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3 cups
shelled peas, can use frozen if necessary
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3 cups
hot chicken broth
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1 1/2 teaspoons
salt
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freshly ground black pepper
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1/2 cup
freshly grated Parmesan
Directions
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Heat the oil and half of the butter in a skillet until butter melts. Add the onions and sauté for about 5 minutes.
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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.
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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.
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Stir in the Parmesan and the last bit of butter. Add salt and pepper as needed.
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