Saffron Risotto with Prosciutto and Peas

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 chicken or vegetable broth, kept warm
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 pinch pinch saffron threads
• 1 cup frozen peas, thawed
• 100 g prosciutto, thinly sliced and roughly chopped
• 2 tbsp tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese
• Olive oil
• Salt
• freshly ground black pepper
• Fresh parsley, for garnish