• 1 tablespoon extra-virgin olive oil
• 1/4 cup unsalted butter
• 1 onion, sliced
• 2 ounces Prosciutto, minced
• 1 bunch Italian parsley, minced
• 2 pounds fresh peas, shelled
• 5 cups beef broth
• 1 cup Vialone Nano rice
• 1/4 cup freshly grated Parmigiano Reggiano
• pepper

Heat the olive oil with half of the butter. Stir in the onion, prosciutto, and parsley; cook 4 minutes. Stir in the peas; cook 10 minutes, adding a little of the broth to prevent scorching. Add the remaining broth, bring to a boil, and stir in the rice. One minute before the rice is cooked, stir in the remaining butter, the Parmigiano, and pepper. The rice should be creamy (all'onda in Venetian). Serve immediately. Serves 4

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