Stock: in a large saucepan, boil the pea pods, the carrots, celery and ½ onion in salted water for a quarter of an hour.
In another pan brown the other half of the onion finely chopped in 20 g olive oil, add the bacon and when it is soft add the dry white wine and leave to evaporate. Add the peas, salt and pepper to taste and cook for about 10 minutes. In a saucepan brown the rice with 20 g extra virgin olive oil. Add all of the boiling stock in one go, stir delicately, cover with a lid and reduce heat to minimum. Leave to cook for 10 minutes. At this point add the seasoning and finish cooking. Stir and cream with a knob of butter, the Parmesan cheese and the chopped parsley.