Risotto Venetian-style

• 2 pounds peas in their pods (see note)
• 2 quarts broth, chicken or beef
• 1/4 pound butter
• 2 slices prosciutto
• 2 cups Italian (Arborio) rice
• Salt and freshly ground black pepper
• 1/2 cup Parmesan cheese, freshly grated

1. Shell peas, wash pods and add the pods to the broth.
2. Cook for about 30 minutes.
3. When the pods are soft, puree them in a blender or food processor with a little of the broth.
4. Add this mixture to the remaining broth; you will have a rather thick greenish soup.
5. Melt half of the butter in a saucepan.
6. When it is hot, add the chopped prosciutto, rendering the fat from the meat.
7. Add the rice and stir until it is well coated.
8. Start adding the broth one ladle at a time.
9. Add salt and pepper to taste, and cook over medium heat until the rice is half done, stirring frequently.
10. Add the peas and a little more broth.
11. When rice is firm but tender, add the Parmesan cheese.
12. Before removing the pot from the heat, add the rest of the butter.
13. Stir and serve immediately.

peas, broth, butter, italian, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/6146 (may not work)