Grated Risotto

Preparation:

Preparation: Cook the rice in plenty of salted water. Meanwhile, season the peas in the butter, drained of their conservation water, in a pan, together with the chives. Drain the rice, put it in a bowl, add the peas and finely chopped ham, salt and pepper. Pour the risotto into a buttered baking dish, spread the Prague ham sauce over it and bake at 180 degrees for 10 minutes, browning it au gratin.