Risi e bisi

750ml chicken stock 1 tbsp olive oil 1 small onion, peeled and finely diced 1 clove garlic, part-crushed, finely chopped 1 cup risotto rice (arborio, carnaroli, etc) 1⁄4 cup dry white wine 2 ham steaks, diced 1 cup frozen peas salt and pepper handful flatleaf parsley,chopped 1⁄4 cup Parmesan cheese, freshly grated
Bring the stock to the boil and maintain at a gentle simmer. Heat the oil in a large saucepan and add the onion. As soon as it's translucent add the garlic. Stir for 30 seconds, then add the unwashed rice. Stir with a wooden spoon to coat with oil, then tip in the wine. Let it evaporate for a few seconds, then add two or three ladles of stock. Keep the rice at a gentle simmer, adding more stock as the previous lot is absorbed. In 25-30 minutes, it should be cooked but still offer slight resistance. If you run out of stock before the rice is cooked, use boiling water. Stir in the ham, peas and half the Parmesan, check seasoning and spoon into warmed bowls. Sprinkle with chopped parsley and serve with the remaining parmesan on the side.
Serves 4 as an entr?e