Risi e Bisi

• 1 Spanish onion, chopped
• 2 slices bacon, chopped
• 4 tablespoons

Sauté chopped onion and bacon in butter until onion is soft and lightly golden. Stir in peas and parsley; pour over half the stock; cover and simmer for 15 to 20 minutes (5 minutes only if frozen peas are used). Add rice; cover and cook for 15 to 18 minutes, stirring occasionally. Add stock from time to time when needed. Season to taste with salt and pepper. When rice is done, all the stock in