Southern-style risotto

Did a mushroom risotto today--1/4 stick of butter, half an onion fine-chopped, cook until it starts to turn gold. Take off heat, add shitake and portabello mushrooms, then instead of prosciutto I substituted good ole-fashioned Southern country ham, thinly sliced, and mix. Put back on heat, add rice, toast for another minute, then add a cupful free-range chicken broth every few minutes before it dries out. Topped it with a cupful of grated parmesan and chopped parsely.

For dessert I grilled some pineapples and served em with a mix of warm heavy cream and Nutella.