have not disappeared off the face of the earth (or web). And I have not stopped cooking, it's just that I'm always in a hurry and I forget to take pictures, they are in my archives for a while 'but I have not had time to post them. While I wait for it to cook the muffins will try to enter the post
Serves 4 350 g of rice per 500 grams of peas soups
100 g cooked ham, diced onion, chopped
a knob of butter
3 tablespoon extra virgin olive oil 2 lt
stock more or less (I made eye)
100 grams of grated parmesan
a knob of butter salt
Fry the chopped onion with the diced ham in 'oil, add the peas, sprinkle with a cup of broth and cook over medium / low for about twenty minutes. Add the remaining stock and bring to a boil. Add the rice, stirring with a wooden spoon, add salt and bring the rice to cook. When the rice has absorbed almost all the stock or is cooked and add the Parmesan and butter and whisk. Serve hot
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