Ingredients (6 people)
3 lbs. Peas (fresh and in their shell)
Wash the peas in their shells. Shell the peas and reserve the shells. Bring the broth to a simmer in a large pan, add the shells and simmer for 20 minutes. Strain, reserving the broth, and discard the shells.
In a heavy saucepan, heat the olive oil and butter, add the onion and pancetta and cook, stirring often, until the onion is soft and the pancetta is beginning to render. Add the Arborio rice and cook, stirring continuously, until the rice looks translucent. Season with the salt and pepper, then add the white wine and cook until most of the wine has evaporated.
Now ladle in the broth (which should still be hot) a ladle at a time, stirring to keep the rice from sticking. Continue to add more broth once each ladle is absorbed. After 15 minutes, add the shelled peas to the rice and add more broth. The mixture should have liquid visible, but it should not be soupy. Cook and stir for 5 minutes more, the rice should be cooked in 20 minutes total cooking time. You may not need all the broth.
Add the grated Parmigiano Reggiano and the parsley, which should be chopped fine, stir one last time and serve immediately.
Make shavings of Parmigiano Reggiano, made with a vegetable peeler from the wedge, and pass at the table.
Note: if fresh peas in their shells are not available, use 8 ounces of frozen baby peas and cook the rice with Parmesan Broth.