For ➍6 tbs olive oil
½ onion, finely chopped
200 g Arborio rice
5 dl vegetable stock
100 g cooked peas
100 g (salted) butter
Heat a little oil in a pan over a gentle heat and fry the onion until soft. Add the rice and toast for 5 m. Slowly add vegetable stock, stirring continuously. Half way through the cooking time, add the peas and season with salt and pepper to taste. Once cooked (20 m), remove from heat and stir in the butter to create a creamy texture. Taste the seasoning and adjust if necessary.
Serve with the Coniglio al Vesuvio (1) the rabbit stew.
Read the tip on making a quick risotto.
