Luigi'S Risi E Bisi

• 4 tablespoons olive oil
• 4 tablespoons butter
• 3/4 cup finely chopped onion
• 1 1/2 cups rice, preferably short grain
• 3 tablespoons Marsala
• 3 cups shelled peas, can use frozen if necessary
• 3 cups hot chicken broth
• 1 1/2 teaspoons salt
• freshly ground black pepper
• 1/2 cup freshly grated Parmesan

1. Heat the oil and half of the butter in a skillet until butter melts. Add the onions and saute for about 5 minutes.
2. Add the rice and stir until it becomes translucent. Add the Marsala, and continue to simmer, stirring constantly, for about 1 minute. Add the peas, 2 cups of the broth, and the salt and pepper.
3. Cover the pot, bring to a boil, and reduce the heat to a simmer. Allow to cook undisturbed for 10 minutes. Add the remaining broth, cover, and cook for an additional 10 minutes, until the rice is perfectly done.
4. Stir in the Parmesan and the last bit of butter. Add salt and pepper as needed.

olive oil, butter, onion, rice, marsala, shelled peas, chicken broth, salt, freshly ground black pepper, freshly grated parmesan

Taken from food52.com/recipes/4068-luigi-s-risi-e-bisi (may not work)