Directions

• Cut the parsley and onion very thin.
• Then, brown the onion over low heat in a saucepan with 20 g of butter and 2 tablespoons of extra virgin olive oil, for about 10 minutes.
• Add the bacon, parsley and brown for another 2 to 3 minutes over medium heat. Pour the broth with the peas and a spoonful of olive oil and simmer, stirring regularly, for 5 minutes. Then add the rice and salt and continue to stir, about 25 min.
• When the rice is almost ready, add the remaining 20g of butter, grated Parmesan and pepper, stirring until melted. It is ready when it is creamy, so neither too dry nor too "runny".
• Finally, serve hot and sprinkle with Parmesan and additional parsley