This delicious and dangerously unhealthy Italian dish usually makes it may to the table in Italy sometime during the spring when the peas are harvested, but here Generoso shows you how to make this dish in the dead of summer in our Los Angeles apartment.  From prep to plate this dish should take you a little over thirty minutes to prepare, and for the most part is created in a way similar to that of any risotto.   So get ready for a lot of stirring.  You will need two cups of arborio rice, four cups of peas, 1/2 cup of ground Parmesan, one half yellow onion, 1/2 pound bacon/pancetta, four tablespoons of butter, olive oil, salt and pepper. Let us know how yours turns out. XOXO Generoso and Lily

Music: “Felix Mendelssohn: Songs Without Words”