Ingredients:

Butter 3oz (measure off the stick)
Olive Oil - A little for frying (Broiling?)
1 Medium Onion, chopped finely
Risotto Rice Arborio Rice 12oz -  about 1.5 cups
Peas -  Small tin
Stock - Chicken or Veg.,  about 20fl oz 2.5 cups
Saffron -  A bit (use a little tumeric or leave out)
White Wine - 10fl oz or 1.25 cups
Salt
Pepper

Turkey, Chicken, Beef, Ham, Bacon About 1lb or so. (cooked)

Directions:

In a large heavy saucepan, or saute pan or deep frying pan .....

Add half butter and Olive Oil. Heat over medium and fry off the onion until
clear. About 10 mins. Add the rice and get it coated in the oil ... fry
gently for a few mins, don't let it brown!

Heat stock to simmering point in a seperate pan.

Add the wine and a little stock. Simmer until liquid begins to disappear.
Now the tricky bit ..... Keep "feeding" the mixture with small amounts of
stock for about 20 mins or so. Add a little saffron, or tumeric with the
last bit of stock if you want, and season with salt and pepper.

The thing is cooked when it is "creamy" and the rice still feels like it
has some "bite" left (ie ... not mushy) It is called "al dente"

At this point, add the peas and the meat. Mix in the rest of the butter.
You can substitute mushrooms for the meat, and use veg. stock for a veggie
version.

Let the whole lot warm through, and eat it.

Serves about 4.

Notes:

This does not work with American or any other "Long Grain" Rice. The difference is that long grain rice stays whole when it is cooked. Short grain (arborio) rice splits, releasing starch which makes the dish so distinctive. This is similar to Pudding rice (of Rice pudding fame)

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