Yield: 4 servings        1 tablespoon olive oil        1 small onion, chopped        1 celery stalk, chopped    1/4 cup diced prosciutto ham        1 cup arborio rice        3 cups chicken broth    1/2 teaspoon salt    1/2 teaspoon ground black pepper 1-1/2 cups green peas        2 tablespoons chopped fresh parsley    1/4 cup grated Parmesan cheese       Heat the oil in saucepan and add the onion and celery. Cook over medium heat for 5 to 7 minutes, stirring frequently. Add the diced ham sauté another 2-3 minutes, then stir in the rice, 2 cups of the broth, the salt and pepper. Cook over low heat for about 12 minutes, stirring frequently. Stir in the peas and remaining 1 cup broth and cook for 7 to 10 minutes more, until rice is tender. Remove from the heat and stir in the parsley and cheese.