Risi e bisi (rice with peas)

Ingredients
This is a Rich Stein's version of a popular Italian dish. It can be served as a starter or a hearty supper especially with fresh crusty bread - ciabatta of course.

900g/2lb fresh peas in the pod
1.5 litres/2½ pints good quality chicken stock
3 tbsp olive oil
50g/2oz pancetta, diced
1 small onion, finely chopped
225g/8oz risotto rice, such as Carnaroli or Arborio
small handful of fresh parsley leaves, chopped
25g/1oz parmesan cheese, freshly grated
salt
freshly ground black pepper

Instuctions
1. Shell the peas, reserving the pods. You should be left with about 175g/6oz of shelled peas.
2. Put the stock into a pan with the pea pods, bring to the boil and leave to simmer for 20 minutes.
3. Strain into a clean pan, pressing out all the liquid with the back of a wooden spoon and keep hot.
4. Heat the olive oil in a medium-sized pan, add the pancetta and onion and fry gently until the onion is soft but not browned.
5. Add the stock and the rice, bring to the boil and simmer very gently for about 15 minutes, stirring once or twice.
6. Stir in the peas and cook for a further five minutes or until the peas are tender.
7. Finally stir in the butter, parsley and parmesan and season to taste with salt and pepper.
8. Ladle into warmed soup bowls and eat as you would soup, with a spoon rather than a fork.