A cast iron frying pan (from Crane, no less!) is perfect for risotto. Add a knob of butter, one diced onion. Once softened, add the arborio. Add a large glass of white wine and let it absorb completely. Then it's the usual risotto business of ladle of stock, wait; stock, wait. Once the rice is cooked, add peas (garden if you can get 'em, but frozen are perfect. Then lots and lots of parmesan, and a little pour of olive oil.
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