Last night was simplicity in itself. Diane whipped up a perfect “Risotto con Piselli alla Veneziana (Risotto with peas Venetian style).
The dish is fairly simple: it requires two liters of stock either beef or chicen, one half of a butter packet (1 stick of butter), one small onion sliced, two slices of prosciutto diced, two cups of Italian rice, two cups of small peas, one cup of freshly ground parmesan. We first made it in ’04 but I am sure that we would have made it more recently. Diane says that she has made better risotto; it was too “glugy” and it may have been the rice she used. It sure tasted good to me, however!