Let's cook.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes.
Add the diced prosciutto to the pot and cook for 2-3 minutes, stirring occasionally, until it starts to crisp slightly.
Stir in the Arborio rice and cook for 1 minute, stirring constantly, until the edges of the grains become translucent.
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
Add 1 cup of the warm chicken broth to the rice, stirring constantly until it is almost fully absorbed. Continue adding the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.
When the rice is creamy and al dente (tender with a slight bite in the center), stir in the frozen peas and cook for 2 minutes until heated through.
Remove the pot from the heat. Stir in the grated Parmesan cheese and unsalted butter until melted and fully incorporated. Season with salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan cheese if desired.
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