Bring the broth to a simmer in a large saucepan, reduce the heat, and keep warm.

Heat a teaspoon of oil in a large nonstick skillet and fry the prosciutto until crisp. Transfer to a paper towel. When cool, crumble and set aside.

Heat two tablespoons of butter and remaining tablespoon of oil in a large sauté pan, add the shallots, and cook until lightly browned. Add the rice and sauté for 1 to 2 minutes to coat with the fat.

Stir in the wine and cook until it evaporates, continually stirring the rice.

Add ½ cup of simmering broth, stir, and leave it alone until broth is nearly absorbed. It is important not to drown the rice in the broth. Let it be absorbed into the rice. This should be done slowly.

Stir in another ½ cup of broth and repeat until the rice absorbs the broth.

When the risotto is almost done, and before adding the last ½ cup of broth, stir in the peas, lemon juice, and zest. Stir in remaining ½ cup broth and cook for 3 to 4 minutes. Then vigorously mix in the cheese and remaining 2 tablespoons of butter.

The risotto is done when the rice is tender but al dente, firm to the bite.

Serve immediately in warm bowls topped and garnished with chopped mint and crispy prosciutto.

*Thaw frozen peas in warm water, drain, and proceed with the recipe.

Serves four as a main course.