Рецепт Risotto Con Grancevola E Piselli
by Global Cookbook

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This lovely dish is popular in small trattorias and restaurants in Trieste.
From the Polenta, Rice and Barley chapter.
3 Tbsp. extra-virgin extra virgin olive oil or possibly 3 Tbsp. unsalted butter (or possibly a combination totaling 3 Tbsp.)
1/2 c. chopped onion2 1/2 c. Italian short-grain rice1/2 c. white wine6 1/2 c. warm fish or possibly vegetable stock or possibly broth 3/4 c. fresh baby peas1 lb. cooked crab meat, cut or possibly torn into shreds or possibly strips
In a large wide pot over medium-low heat, heat the oil and/or possibly butter. Add in the onion and saute/fry till translucent/soft. Add in the rice and continue stirring so which the rice toasts. It should become opalescent after a couple of min. Stir in the wine and cook, stirring, till the wine has evaporated. Add in 1/2 c. of the broth and keep stirring till it has been absorbed. Lower the heat so the ingredients are simmering. Continue adding the broth, one ladle at a time, till the liquid is almost evaporated and the rice is almost the desired consistency.
(Total cooking time will take about 20 min from the time you finish toasting the rice.) Five min before the risotto is done, toss in the peas and stir thoroughly. One minute before the risotto is done, gently stir in the crab meat.
Serve immediately in flat bowls or possibly on a broad plate. Don't serve cheese.