In a frying pan, heat half the butter with a splash of olive oil over a medium/high heat and saute the onions and garlic.
Add the rice and combine so all the rice is coated in butter.
Deglaze with the wine and allow it to cook off.
Now its time to start adding the stock, two ladels to start and after that one at a time. Allow the stock to fully absorb before adding the next one. You will know its time to add the next ladel when you drag your spoon through the rice and it leaves a trail.
Keep slowly adding stock until the rice is al dente.
Add the parsley, olive oil and second amount of butter and stir through.
Add the peas, ham and parmesan and stir through until the peas are war.
Season with salt and pepper to taste and serve with a sprig of parsley on top.
Chefs Tips
Risotto can be tricky but the most important factor is adding your stock slowly and letting it fully absorb before adding more. The amount of stock you need will vary depending on many factors so make more than you might need and just freeze the remainder for future use.
“Al dente” means soft with a little crunch in the middle.