Instructions: Place the 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, about 8 to 10 minutes. Add the rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.

Add the Brown Chicken Stock to cover rice and turn heat up to high. As level of stock dips below level of rice, continue to add stock, 1 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 the peas and continue cooking, until the 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.

This recipe yields 4 servings.

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