In a large pot, cook over moderately low heat (about 5 minutes) until vegetables
begin to soften:
6 tablespoons butter
1 onion, diced
1 stalk celery, diced
1 large clove garlic, minced
Add and bring to a boil until almost evaporated:
1/2 cup dry white wine
Add and cook for 20 minutes:
8 cups canned or home-made chicken stock
Then add and stir occasionally, until cooked al denté (about 10 -15 minutes):
1 1/2 cups rice, preferably Arborio rice
2 tablespoons chopped fresh parsley
1 3/4 teaspoons salt
Stir in and heat through:
2 cups frozen petite peas (1- 10-ounce package)
1 1/2 cup Diced HoneyBaked Ham
3/4 cup grated Parmesan cheese
1/2 teaspoon fresh-ground black pepper
Ladle into bowls and top with additional Parmesan and cracked pepper.
