2 tbspolive oil200 gmpancetta, coarsely chopped2onions, finely chopped1clove of garlic, chopped320 gm (2 cups)frozen peas, thawed ½ cupcoarsely chopped flat-leaf parsley4½ cupshot chicken stock325 gm (1½ cups)arborio rice40 gm (½ cup)grated parmesan, plus extra, to serve20 gmbutter
Heat 1 tbsp olive oil in a frying pan and cook 50gm pancetta over high heat for 3-4 minutes or until crisp, remove and drain on absorbent paper.
Heat 1 tbsp oil in a large saucepan, add remaining pancetta, onion and garlic and cook over medium heat for 5 minutes or until brown. Add peas, half the parsley and 1 cup chicken stock and bring to the boil. Add rice to pan, and cook over medium heat, stirring until liquid is absorbed.
Add remaining stock, ½ cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next. When rice is al dente, stir in parmesan, butter, remaining parsley, then season to taste with sea salt and freshly ground black pepper. Divide risi e bisi among 4 bowls, sprinkle with extra parmesan and crisp pancetta and serve immediately.