To prepare the risi e bisi, finely chop the onion and brown it in a pan with the pancetta and a drizzle of extra virgin olive oil. When the soffritto is fragrant, add the rice and toast it for 1-2 minutes over medium-low heat, stirring often to prevent burning.

Pour in the hot water and bring to a boil. Add the still-frozen peas and cook for about 15 minutes, stirring occasionally, until the rice is tender.

During the last few minutes of cooking, any excess water will evaporate and the consistency will become creamier, leaving just a slight amount of liquid. Season with salt, add Parmesan cheese to taste, and serve the risi e bisi piping hot with a drizzle of extra virgin olive oil.