The classic risi e bisi is made with fresh peas, with the pods
simmered to make a stock. This cheat's version uses frozen peas,
but the ease of preparation more than makes up for the
2 tbspolive oil40 gmbutter, diced1onion, finely diced1garlic clove, finely chopped100 gmmild flat pancetta, diced220 gmcarnaroli rice100 mldry white wine1 litre(4 cups) hot chicken stock200 gmfrozen peas, defrosted40 gmfinely grated parmesan, plus extra to serveTo serve:coarsely chopped flat-leaf parsley
Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and pancetta and sauté until tender (4-5 minutes). Stir in rice until coated and lightly toasted (1-2 minutes), then add wine and simmer until evaporated. Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente (15-20 minutes). Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.