Risotto with prosciutto Veneto

Finely chop an onion with 2 garlic cloves and brown the whole with 100 g of fat and lean ham cut into very small cubes, a knob of butter and 2 spoonfuls of olive oil. Add 350 g of rice – the equivalent of 4 coffee cups – mix until the rice absorbs the dressing, then add a glass of dry white wine. Let it evaporate, then keep on stirring and add some cups of good broth. When the rice is almost ready, remove from heat and melt in a fair quantity of grated Parmisan plus half a glass of milk cream or a knob of butter. Amalgamate well and add freshly ground pepper to taste or fresh green pepper. Serve soft and hot.