Serves 3-4
Prep: 15min
Cook: 25min
3 shallots
75g diced pancetta or chopped, smoked, streaky bacon
25g butter
1tbsp olive oil
2 chicken stock cubes
25g flat-leaf parsley
400g frozen petits pois
1/2 glass white wine
200g arborio rice
1tbsp mascarpone
4tbsp grated Parmesan
Method
Peel, halve and finely chop the shallots. Melt the butter with the olive oil in a spacious, heavy-bottomed pan and stir in the shallots and pancetta. Cook for about 8min until the shallots are soft and the pancetta crisp. Dissolve the stock cubes in 1 litre of boiling water. Chop the parsley. Stir the petits pois and parsley into the shallots, then add the wine and enough stock to just cover. Boil for 2min, stir in the rice and add the rest of the stock. Return to the boil, then simmer for 15-20min until the rice is tender. Stir in the mascarpone and 1tbsp grated Parmesan. Serve in bowls with a shower of Parmesan.