Chop the onion up fine and put it into the saucepan with one-half the
butter (one tablespoon). Cook until the onion is brown, then pour on
the rice (raw) and fry until the rice is dry. Then add hot water, a
ladleful at a time, taking care not to let the rice boil too hard, as
it will then become hard in the middle and floury around the edges.
When the rice is cooked, put the saucepan at the back of the stove,
and add the rest of the butter. Before taking off the stove add a
little grated Parmesan cheese and the peas, which have been prepared
as follows:

Take a small piece of ham fat, one-half small onion, and some parsley.
Chop together fine, add three tablespoons of olive-oil, salt and
pepper, and put into a saucepan on the fire. When the onion is colored
add one can of green peas (or fresh peas, according to season). When
the peas have absorbed all the olive-oil add a sufficient quantity of
broth to cover them (or water) and cook until peas are soft. Then mix
the peas with the rice, add one tablespoon of Parmesan cheese, and
serve.


RICE "ALLA ROMANA"
(_Risotto alla Romana_)

A small piece of ham fat
1 stalk of celery
Parsley
1 onion
2 mushrooms canned, or 1 fresh mushroom
1/3 pound of lean beef