Instructions: In a large nonstick saucepan over medium heat, warm the olive oil. Add the shallots and cook until tender, about 4 minutes. Increase the heat to high and add the rice, cooking until it is hot to the touch without burning the shallots, about 4 minutes. Add the white wine and cook until absorbed, 2 to 3 minutes. Add 1 cup of the warm stock and return to a simmer. Stir occasionally to ensure even cooking.

As the rice begins to thicken, add more stock until about 2 cups remain. Add 1 cup of the stock, the peas and tarragon leaves and cook until thickened. Add the remaining 1 1/2 cups stock, cooking until the rice is creamy and a little soupy.

Remove from the heat. Add the prosciutto and cheese, stirring to combine. Add salt and pepper to taste. Spoon into warm rimmed soup plates. Garnish with the tarragon sprigs and serve. Portland Oregonian

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