Using a fine-mesh strainer, rinse and drain the rice. Set aside.
Heat the olive oil in a medium-sized pot over medium-high heat. add the shallots and stir to combine. Let these sauté for 2-3 minutes.
Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
Pour in chicken broth, cover, and let simmer. Cover the saucepan. Simmer for 20 minutes or until rice is cooked. Stir occasionally.
Keep adding stock, letting it cook down, and stirring until you’re done with the simmering stock. If you think you are going to need more water, add more to the simmering stock.
Add peas, and add salt. Keep stirring until the water has almost cooked away.
When the rice is cooked, Remove from the heat, add the black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary. Add the parsley and the parmesan and mix well.