1 c. short-grain rice, preferably arborio or pearl)
4 tbsp. butter
1 sm. yellow onion, minced
2 garlic cloves, crushed
2 1/2 c. chicken stock
1/2 c. dry vermouth
1 (1 lb.) bag frozen petite peas, thawed
4 (8 oz.) flavorful baked ham or prosciutto, thinly sliced
1/2 c. Parmesan cheese
Fresh ground black pepper

Saute garlic and onion in butter until soft. Stir in rice and saute until all grains are well coated, 2 minutes. Add chicken stock and wine, bring to a boil. Cover, reduce to a simmer, stirring occasionally, until rice is tender but firm to the bite and most of the liquid has been absorbed, 20 minutes. Add peas, ham, cheese and black pepper. Allow about 5 minutes over low heat while folding, gently (so rice doesn't get mushed). Can be served like this or some cooks prefer this dish quite moist and serve it in a bowl with a soup spoon; if you wish, add a little extra stock. Reheats really well in the microwave and can be kept several days in refrigerator and still be yummy.