Risi e bisi

Heat the oil and ½ the butter in a large, heavy-based saucepan. Add the onion, cook for 5 minutes over a medium heat, then add the pancetta and cook for 5 minutes more, stirring occasionally, until the onion is soft and golden.

Meanwhile, gently heat the stock in a separate saucepan.

Add the rice to the onion pan and stir to coat the grains in the fat. Add a large ladleful of warm stock and stir until absorbed. Pour in the remaining stock and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the rice is just tender.

Add the petits pois and cook for 2-3 minutes, until defrosted and piping hot throughout. Stir in the remaining butter and the cheese, then mix until creamy and glossy. Check the seasoning. Ladle into shallow bowls and sprinkle generously with parmesan and parsley.