Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   olive oil
   4                    shallots -- finely chopped
   2                    celery ribs -- finely chopped
   2      ounces        prosciutto di san daniele -- chopped 1/8" dice
   1 1/2  cups          risotto -- vialone nano brand
   3      quarts        strained chicken stock -- warm
   2      pounds        fresh peas -- shelled to
                        yield 1 1/2 cups
   4      tablespoons   butter
     3/4  cup           freshly-grated parmigiano-reggiano

Preparation:

Place olive oil, shallots, celery and prosciutto in a 12- to 14-inch deep-sided frying pan and place over medium heat. Cook until soft but not brown, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque. Add chicken stock to cover rice, turn heat up to high. As level of stock dips below level of rice, continue to add stock, one ladle at a time, to keep rice covered. Stir the rice constantly during this procedure. Taste the rice after 15 minutes; it should still be hard. Add peas and continue cooking, until rice is soft and creamy, yet still al dente. Rice should still be quite wet, but not swimming. Remove from heat and stir in butter and cheese. Adjust for seasoning and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D11)