1/3 c. olive oil
1/2 onion, chopped
1/2 c. sliced button mushrooms
2 c. rice
1 qt. hot clear stock
7 tbsp. butter
1 c. grated Parmesan cheese
1/4 c. chopped parsley
Salt
1/4 lb. sliced Prosciutto
1 pkg. (10 oz.) cooked frozen peas

Saute onion in oil. Add mushrooms and brown, then add rice. Add hot stock gradually as rice absorbs the oil, stirring. Remove rice from heat as soon as it is firm, but cooked and toss it with the butter, 1/2 cup grated cheese and parsley. Grease a round oven-proof mold dish with butter, pack it with the Ricotta and place it in a pan in about 1 inch of water in a preheated 350 degree oven for 30 minutes.

Let it stand a few minutes before turning it out on a warm serving dish. Garnish with slices of Prosciutto, letting slices come down from top of mold down sides (4 or 5 slices). Garnish around base of rice molds with buttered green peas. Also garnish top of mold with peas. Serve accompanied with remaining Parmesan cheese.