Pea Risotto with Glazed Virginia Ham and White Balsamic Greens – Fustini's Oils & Vinegars

Ingredients

• 2 ounces bacon, diced
• 2 Tablespoons Fustini's Cilantro and Onion Olive Oil
• 1 Large shallot, minced
• 1 Cup arborio rice
• 4 ounces white wine
• 2 Cups chicken stock, simmering
• 1 Cup vegetable stock, simmering
• 1 Cup pea cooking liquid, hot
• 1/2 Cup peas, cooked
• 1 Cup peas, pureed
• 2 Tablespoons butter
• 1/4 Cup Parmesan cheese, grated
• Salt and pepper
• Parmesan cheese, shaved
• Fresh ground black pepper
• Drizzle of Fustini's Cilantro and Onion Olive Oil
• 1 teaspoon Fustini's Cilantro and Onion Olive Oil
• 12-14 slices Virginia ham, thinly sliced
• 1 Tablespoon Fustini's 12 Year White Balsamic Vinegar
• 1 Tablespoon light brown sugar
• 1 Tablespoon Fustini's Cilantro and Onion Olive Oil
• 2 Tablespoons Fustini's 12 Year White Balsamic Vinegar
• 2 Cups Swiss chard, trimmed and chopped
• 2 Cups spinach, stemmed