4 tbsp. olive oil
4 tbsp. butter
3/4 c. chopped onions
2 c. long grain rice
3 tbsp. marsala or dry sherry
2 pkgs. frozen peas, thawed
1 1/2 tsp. salt
1/4 tsp. white pepper
4 c. hot chicken broth
1/4 c. grated Parmesan cheese

Heat oil and 2 tablespoons butter in a heavy saucepan. Add onions and cook 5 minutes - don't let them brown. Mix in rice until translucent. Add wine, cook over low heat for 1 minute. Add peas, salt, pepper and 2 cups of broth.

Cover, bring to boil and cook over low heat for 10 minutes. Add the remaining broth, recover and cook 10-15 minutes longer or until rice is tender and dry. Taste for seasoning; mix in cheese and remaining butter with a fork. Serves 6.