This dish is half way between a soup and a risotto. Bring the stock slowly to the boil. While it is heating fry the bacon, spring onion and the parsley in 1 oz (30 g) of the butter and the olive oil in a large, heavy-bottomed saucepan or deep frying pan over a low heat, stirring frequently; when the onion is just tender but not at all browned, add the peas, turn up the heat slightly and cook for 1 minute while stirring.

Pour in about 8 fl oz (450 ml) of the boiling stock, turn down the heat to low, cover and simmer gently for 10 minutes. Add the remaining stock and when it comes to the boil, sprinkle in the rice; cook, uncovered, over a fairly high heat for about 14 minutes or until the rice is tender but still has a little 'bite' left to it, stirring now and then. There should be plenty of slightly thickened liquid left in the pan when the rice is done.

Remove from the heat and stir in the remaining, solid, butter and the Parmesan cheese. Stir gently but thoroughly. Add salt and pepper to taste, stir once more, cover and leave to stand for 5 minutes. Serve in heated individual soup bowls or deep plates.