Bring the stock to boil in a saucepan and then reduce to simmer.
2
Step 2
Gently heat the oil and butter in a heavy based deep frying pan.
3
Step 3
Add the onion and the celery and cook until soft but not brown.
4
Step 4
Add a ladle of stock and then introduce the rice and begin to stir gently.
5
Step 5
Continue to add the stock (a ladle full at a time) making sure that each is almost completely absorbed before adding the next.
6
Step 6
Stir frequently to produce a creamy rice texture. You may decide to remove the pan from the heat and continue stirring on a couple of occasion to add to the creaminess.
7
Step 7
When you are happy with the texture of the rice add the peas and continue to stir for 4-5 minutes. Serve immediately.