serve 4

2 cups short grain white rice
2 quarts chicken or beef stock
8 T butter
2 slices prosciutto, dice
1 small onion, thinly slice
2 cups  peas
1 T chopped fresh parsley
1 cup  freshly grated Parmesan cheese

Saute prosciutto in a sauce pan with 1/2 butter then add onion, continue cooking until onion is translucent, add rice, let rice get coated in the pan with the butter  then add the stock ,cook half way the rice add peas and the rest of the butter, stock should be mostly absorbed at this time . Turn heat off and let the sauce pan stand covered for 10 minutes. top with Parmesan cheese and fresh parsley before serving

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