A traditional Veneto dish.

Serves 6: 800 g fresh peas in their pods, 400 g Sant'Andrea or Ribe- or Carnaroli-type rice, meat stock, ⅔ cup white dry wine, one small onion, grated parmesan cheese, salt, freshly-ground pepper, Moletto Extra-virgin olive oil Velato, knob of butter.
To prepare: Shell the peas. Wash the discarded pods and boil them in a small amount of water to produce a vegetable stock that will be used to cook the rice.
Sauté the finely-diced onion in some olive oil and when it has become golden, add the raw rice to toast it. Begin to cook the rice by alternately adding the meat and vegetable stocks, a bit at a time. After a few minutes, add the peas and continue alternating the two stocks, plus a glass of white wine, until the rice is cooked. When it is done, the rice should have a soft, creamy texture and before serving fold in a knob of butter and generous amount of parmesan cheese. Add salt and freshly-ground black pepper to taste.
Recommended wine:
Pinot Grigio Doc Piave