Risi E Bisi

• 1 inch fresh peas kilo, 2.2 pounds, the pod, or use sugar snap peas
• 7 ounces nano rice Vialone
• 3 1/2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup grana padano cheese
• 6 spring onions scallions
• freshly ground black pepper
• salt
• 2 pancetta very thin slices of rolled, or substitute 1 slice cured but not smoked
• 2 tablespoons Italian flat leaf parsley chopped fresh, optional

1. First of all make the pea pod stock. Shell the peas and collect them in a bowl for later, and reserve the pods. Discard any pods which are blemished.
2. Rinse the pods and place them in 1.5 boiling water salted with 2 teaspoons of salt. Cook till pods just soften, not too long so they stay bright green.
3. It is easiest to strain the pods off and just use their cooking water made up to 1 litre, but for a special day, whiz the pods in a food processor first (easier than using a hand held blender which is also possible) and then patiently push through a very fine sieve to eliminate stringy bits and to get a beautiful velvety puree to add to the dish. An easier alternative is to cook and puree some of the peas.
4. While the stock is boiling, prepare the remaining ingredients. Peel the spring onions and slice thinly, using some of the green part. Dice the pancetta very fine. Both these ingredients should melt away and not be discernible in the finished dish. Grate the Grana Padano cheese very fine so that it melts into the "risotto soup" when you add it. Wash the parsley if using , strip the leaves from the stalks and chop fine.
5. When the stock is ready, place the spring onions and pancetta in a large saucepan with half the butter and all the olive oil, and soften them on a gentle heat with a little water for a few minutes till well wilted.
6. Before they colour, add the peas and a couple of ladles of the pea pod stock. Season with salt and only if needed (taste a raw pea) a pinch or up to 1 teaspoon of sugar. Cover and simmer on very low heat for 3 - 10 minutes according to size and tenderness of the peas.
7. Add the rice and all the stock at once and cook on moderate heat for 12 minutes. Add the pea pod or pea puree and cook a further 3 minutes.
8. When the rice is cooked, take the pot off the heat and whip in the remaining butter. Grind over a little black pepper and add the grated cheese and stir well. Add the chopped parsley if using and stir again.
9. Pour into a soup tureen and serve in bowls, or ladle into bowls directly from the pot.

peas kilo, rice vialone, unsalted butter, extravirgin olive oil, padano cheese, onions, freshly ground black pepper, salt, pancetta very thin, italian flat leaf parsley

Taken from www.yummly.com/recipe/Risi-E-Bisi-1672236 (may not work)