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Heat olive oil in a large saucepan over medium heat, add onion, pancetta, and garlic and sauté until starting to soften (2-3 minutes). Add farro, stir until toasted (1-2 minutes), then add stock, 250ml at a time, stirring until liquid is absorbed before adding more, adding the peas with the last addition of stock (20-25 minutes; see note). Add parmesan and serve topped with a dollop of mascarpone, extra parmesan and a drizzle of olive oil.

Note Farro is a type of grain available from select delicatessens and health-food shops. You may need to add a little extra warm water if stock reduces too quickly.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.