Risotto with cream and green peas

Peel and finely chop the onions. Cut the brisket into cubes. Fry the onions and brisket until golden in 60 g of butter, add green peas, salt, pepper, pour in the cream after 2 minutes, warm up and remove from the heat. Boil the rice in salted water, strain and season with the cooked sauce. Add the remaining butter, grated cheese, mix well, let brew for 5 minutes and serve.