Risi e Bisi with Ham and Parmesan

Ingredients

1. 6 tablespoons butter
2. 1 onion, chopped
3. 1 rib celery, chopped
4. 1 large clove garlic, minced
5. 1/2 cup dry white wine
6. 2 quarts canned low-sodium chicken broth or homemade stock
7. 1 1/2 cups rice, preferably arborio
8. 2 tablespoons chopped fresh parsley
9. 1 3/4 teaspoons salt
10. 2 cups frozen petite peas (one 10-ounce package), defrosted
11. 1 1/4-pound piece deli ham, cut into small dice
12. 3/4 cup grated Parmesan
13. 1/2 teaspoon fresh-ground black pepper

1. In a large pot, melt the butter over moderately low heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine and boil until it almost evaporates, about 5 minutes. Add the broth and bring to a boil. Boil until the liquid is reduced to approximately 7 cups, about 20 minutes.
2. Add the rice, parsley, and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10 to 15 minutes. Stir in the peas, ham, Parmesan, and pepper.