Pasta: Risi e Bisi (Serves 6)

5 cups chicken stock
4 T butter
1/2 cup finely chopped onions
2 cups fresh peas
1/4 pound cooked, smoked diced ham
1 1/2 cups raw rice
2 T softened butter
1/2 cup freshly grated Parmesan cheese

Slowly simmer chicken stock in a 2-3 quart saucepan over low heat.  In a heavy 3 qt. casserole, melt 4 T butter over mod heat.  Add onions and cook, stirring frequently iuntil they are transparent but not browned.  Add peas, rice, and diced ham.  Cook for 2 mins until the rice grains are buttery and somewhat opaque.  Add 2 cups of simmering stock and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed.  Add another cup of stock.  When this is absorbed, the rice and peas shold be tender.  If not, add more stock - 1/2 cup at a time - and continue cooking and stirring. When done, gently stir in softened butter and cheese.  Serve at once while the rice is creamy and hot.