In a medium saucepan, bring the stock to barely a simmer.

In a large saute pan melt butter and olive oil. Add onions and garlic and cook until softened. Add rice and cook for 1 minute stirring occasionally (do not skip this step). If adding wine, add it to the pan now and let simmer, stirring occasionally until well absorbed into the rice.

Ladle in 1 cup of the simmering stock to the pan and stir constantly until the broth is absorbed. Continue simmering risotto and adding stock 1/2 cup at a time. It is important to stir constantly and let each addition of stock become fully absorbed before adding the next. This makes for a creamy rice. Keep adding stock until rice is just tender and creamy. You may not need to use all of the stock. This process takes about 20 minutes of constant attention and stirring. Finally stir in the peas, ham, and one cup of the Parmesan cheese. Salt and pepper to taste. If necessary, use some of the remaining broth to thin the risotto. Serve immediately. Garnish with chopped parsley and the remaining 1/3 cup of Parmesan cheese.