Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Cut the shallot in half from root to tip, and peel off the outer skin. Place the flat side down on the cutting board and slice horizontally from the top to the root, but keep the root intact. Then, slice vertically from the root to the top, again keeping the root intact. Finally, slice across the shallot to make a fine dice.

Peel the garlic and mince using the rasp.

Grate the parmesan. Then use a peeler to peel shaving of parmesan and reserve to the side for garnish.

Cut the pancetta into 1 centimetre cubes.

Cut the pea shoots from the base.

Measure out the butter, oil, rice, stock, and peas.

Bring the stock to a gentle simmer in the medium pot.

In the frying pan, add the butter and oil and place over medium heat. Once the butter has melted add the shallot and pancetta and cook, stirring occasionally, until the shallot becomes translucent, about 2 – 3 minutes.

Add the garlic and cook until fragrant, about 1 more minute.

Add the rice and stir, cook the rice until it becomes slightly toasted and has an almost nutty smell, about 3 minutes.

Add a couple ladles of the stock, enough to just cover the rice, and give the rice a stir. Simmer the rice in the stock until most of the liquid has been absorbed, then add another ladle. Repeat until all the stock has been added to the pan. Taste the rice, and if it is still crunchy add a ladle of water. Cook until the rice is al dente.

Stir in the parmesan and peas, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt, taste, and adjust seasoning if necessary.

Serve garnished with the pea shoots and shaved parmesan.