Found a cook book a while back “The Practical Encyclopedia of Potato & Rice”
About 50 Risotto recipes in it.
This one was Excellent

LEEK AND HAM RISOTTO

Ingredients
1 ½ tea spoons olive oil
3 table spoons butter
2 Leeks sliced
175 grams Prosciutto torn into pieces
1 generous cup of button mushrooms sliced
1 ½ cups of Aborio Rice
1 litre of simmering chicken stock
3 table spoons chopped parsley
½ cup of freshly grated parmesan cheese
salt and pepper to taste

METHOD
1 heat oil and butter, fry leeks until soft.
2 set aside a few strips of Prosciutto for garnish and add the rest to pot, fry for one min add mushrooms and stir fry for 2 –3 mins until lightly brown.
3 add rice cook stirring for 1 – 2 mins until the grains are evenly coated in oil and have become translucent.
4 add a ladle of hot stock , stir until absorbed completely then add another ladle full continue in this way until stock has all be absorbed.
5 when the Risotto is creamy and the rice is tender but still has some bite stir in the parsley and parmesan adjust seasoning remove from heat and cover. Rest for a few mins serve garnished with reserved prosciutto.