AT A GLANCE
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 deviation.
|01||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.|