A simplified risotto. The stock is added twice instead of in small increments. The texture is not identical to a well-made risotto, but stands up beautifully.

2 tablespoons butter

1 cup chopped onion

1 teaspoon chopped garlic

1 1/2 cups short-grain Italian rice

3/4 cup dry white wine

4 cups hot chicken stock

1 cup peas, fresh or frozen, defrosted

1/4 cup grated Parmesan cheese

Salt, freshly ground pepper

Heat 1 tablespoon butter in a pot over medium-low heat. Add onion and garlic and sauté until soft and golden, about 10 minutes. Add rice and stir until coated with oil, then add wine and cook, stirring, until the wine has almost totally evaporated.

Add 2 cups stock, and cook, stirring occasionally, until stock is absorbed.

Add remaining 2 cups stock and continue to cook, stirring occasionally, until stock is absorbed and rice is creamy but firm. You may need to add up to ½ cup extra stock. Total time will be about 22 minutes.

Stir in peas, remaining 1 tablespoon butter and cheese and season with salt and pepper to taste. Serve immediately with osso bucco. Serves 4 to 6