Pea & Proscuitto Risotto

1L chicken stock, heated
1 tbsp olive oil
6 slices proscuitto
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1/2 cup dry white wine/vermouth (optional but it really adds to the flavour)
1 cup frozen peas
salt and pepper
(and for those who can have dairy, you will like to have 1/2 cup parmesan cheese to add after removing enough for the person with an allergy)

Heat olive oil and add proscuitto, onion and garlic and fry slowly until softened. Add the rice and turn up the heat, stirring constantly. After about a minute add the wine/vermouth and keep stirring. The alcohol flavours will evaporate.

Once the liquid has cooked into the rice, add the hot stock and a pinch of salt. Turn heat down to a simmer so the rice doesn't cook too quickly on the outside. As the stock gets absorbed, add another ladle of stock. Keep this going until the rice almost cooked, adding the peas with the last ladleful.

Spoon risotto into bowls (if you are adding parmesan you could do it individually or just take out enough to feed those who don't have it and then mix it through the rest - but make sure that you take enough!) and serve, adding pepper as desired.

My recipe is an amalgamation of this recipe from Taste.com.au and Jaime Oliver's 'The Return of the Naked Chef' Risotto recipe p134
I think the sage (in the Taste recipe) would be a great addition if you fried it up in some sort of oil rather than butter (although the butter would probably be even better... :) oh well, let's not talk about that!)