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1
In a small saucepan, bring the stock to a simmer.
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2
Remove from the heat and cover to keep warm.
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3
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
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4
Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes.
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5
Remove from the heat and set aside.
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6
In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat.
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7
Add the onions and cook, stirring, for 2 minutes.
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8
Add the garlic and cook until fragrant, about 30 seconds.
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9
Add the rice and cook, stirring constantly, until opaque, 2 minutes.
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10
Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
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11
Reduce the heat to medium and stir in the thyme.
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12
Add 1 cup of the hot stock, and cook, stirring constantly.
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13
Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time.
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14
Stir in the green onions and cooked bell peppers after 15 minutes cooking time.
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15
Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
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16
The rice should be slightly al dente.
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17
Remove from the heat.
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18
Discard the thyme sprigs.
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19
Add the cheese and prosciutto, and stir well to mix.
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20
Adjust the seasoning, to taste, with salt and pepper.
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21
Serve immediately.
