Instructions: Pour chicken stock into a wide saucepan. Add 3 cups hot tap water, cover, and put over high heat until it comes to a boil. Then reduce heat to a bare simmer.

Meanwhile, put butter and olive oil in a wide, heavy saucepan, Dutch oven or saute pan over high heat. Peel and chop shallot. Put shallot and rice into pan and stir for 1 minute. Add wine and stir until it is evaporated. Then add 1 cup of the hot stock mixture and stir frequently until liquid has been absorbed.

While risotto cooks, put peas in a small colander or strainer and run hot tap water over them to defrost. Add another cup of stock mixture to the rice and stir frequently until liquid has been absorbed. In between stirrings, coarsely chop prosciutto.

Add peas, prosciutto and another cup of stock mixture to rice and stir continuously until liquid has been absorbed. Season with nutmeg and salt and pepper to taste.

Add remaining stock mixture and stir continuously until the rice is tender but still firm and the risotto is somewhat creamy. Stir in cheese and serve immediately.

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