250 g (8 oz) risotto rice, such as vialone nano, carnaroli or arborio
900 ml (1 1/2 pints) hot chicken stock
200 g (7 oz) frozen peas
100 g (3 1/2 oz) Parmesan cheese, grated
300 g (10 oz) cooked ham, diced
1 bunch of flat leaf parsley, finely chopped
salt and pepper
Heat the oil and butter in a heavy-based saucepan, add the onion, chilli flakes, red chilli and garlic and cook over a medium heat for 3–4 minutes until softened and beginning to brown.
Add the rice and stir for 1 minute or until the grains are well coated, then pour in 500 ml (17 fl oz) of the stock and cook until it has been absorbed, stirring frequently, then add the remaining stock and the peas and continue to cook, stirring continuously, until the liquid has been absorbed and the rice is tender but still firm (al dente).
Stir in the Parmesan, ham and parsley, season to taste and serve immediately.