Heat the olive oil and the butter in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir well. Sauté for 2-3 minutes and then add the garlic. Cook for two more minutes.
Pour in the rice, stir again and sauté for 2-3 minutes.
Add three and a half cups of the hot stock into the pot, stir well, partially cover and adjust the heat so it bubbles at a slow boil, until the rice is tender but firm to the bite, about 20 minutes. Stir occasionally while the soup is cooking. Towards the end of the cooking time, stir in the peas and season with salt and pepper. Check the consistency and add the last ½ cup of the stock.
When the rice is done, stir in the parsley, the Parmesan cheese and the lemon juice. Taste and adjust the seasoning. Serve in warm bowls with some extra Parmesan cheese and a few lemon wedges on the side.
Notes
If using fresh peas, increase their cooking time by adding them at the beginning, along with the rice.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/risi-e-bisi/