Risi e Bisi

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell Estate in Arlington, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 8 tablespoon butter divided
 * 2 cups freshly shelled peas
 * 3½ cups good chicken stock
 * 1 small onion minced
 * 2 slices prosciutto diced
 * 1 cup arborio rice
 * ½ teaspoon salt
 * 1 teaspoon freshly ground pepper
 * 1 tablespoon finely minced parsley
 * 1 cup freshly grated Parmesan cheese divided

Directions

 * 1) Melt 2 tablespoons butter in medium size pan.
 * 2) When it has just melted add peas.
 * 3) Turn heat down as low as possible and cook peas covered about 15 minutes.
 * 4) Do not overcook.
 * 5) Set aside.
 * 6) Heat chicken stock until it starts to steam then lower the heat and have it ready.
 * 7) Melt remaining butter in a large heavy pot.
 * 8) When melted add minced onion and sauté over medium heat until translucent.
 * 9) Add prosciutto and then the rice.
 * 10) Sauté for 3 minutes or until grains take on a translucent cast.
 * 11) Begin adding the hot stock a ladelful at a time stirring constantly.
 * 12) Continue stirring until stock is absorbed by the rice.
 * 13) Continue adding stock until rice is plump and not too soft.
 * 14) Taste for seasoning adding salt as needed then and pepper.
 * 15) Gently stir in the parsley and cooked peas and cook for another 2 minutes.
 * 16) Turn into a serving dish and sprinkle with half the Parmesan.
 * 17) Reserving the rest to be added separately at the table.
 * 18) Serve immediately.