Infuse the Broth: In a small saucepan, warm the broth over low heat. Add the saffron threads to the broth, allowing them to steep and release their color and flavor.

Sauté the Aromatics: In a large, heavy-bottomed pan, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 2-3 minutes.

Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with the oil. Toast lightly for about 1 minute until the edges become translucent.

Deglaze with Wine: Pour in the white wine and stir until it has been absorbed by the rice.

Add the Broth: Begin adding the saffron-infused broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Prosciutto and Peas: With the last ladle of broth, add the peas and prosciutto to the risotto, stirring gently to combine. Cook for an additional 2-3 minutes, or until the peas are tender and the risotto is creamy.

Final Touches: Remove from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.

Serve: Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately.