Prosciutto and Peas Risotto

This dish works as an elegant meal but also as a luxurious comfort food. Treat yourself or someone else to it's tastiness. Leftovers freeze well and are just as enjoyable later on.

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine (or 1 1/2...whatever works!)
4 cups low-sodium chicken broth
1 cup grated Parmesan (I've used Romano too--so long as it's fresh grated!!)
1 teaspoon kosher salt (don't need it with the amount of cheese)
1/4 teaspoon black pepper
1 cup thawed frozen peas
4 oz. sliced prosciutto cut in 1" pieces

Melt butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth by 1/2 cups, stirring occasionally and waiting until it is all absorbed before adding more. This will take about 30 minutes. Stir in the Parmesan, salt, pepper, peas and prosciutto. Heat just enough to warm the peas and prosciutto.