Method

Melt 1 tbsp/15 mL of the butter in a large skillet over medium heat. Add the onion and pancetta and sauté until soft. Stir in the peas and cook for about 1 minute, then add the chicken stock and bring to a boil.

Add the rice and parsley and simmer until the rice is cooked but still firm to the bite, about 14–17 minutes. The mixture should look dense, but with more liquid than a risotto. Season to taste with salt and pepper.

Remove from heat and gently stir in the remaining 1 tbsp/15 mL butter and the grana padano. Serve at once.

Serves: 6

Reprinted with permission from ©Massimo Capra, Massimo's Italian Kitchen: Authentic One-Dish Meals from a Seasoned Chef, published by Sellers Publishing  click for book review