Spring Risotto with Ramps and Peas

Name: Spring Risotto with Ramps and Peas
Ingredients: 12-15 ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced; 3 ounces prosciutto, cut into thin strips; 1/2 red onion, finely chopped; 1 cup arborio rice; 1/2 cup dry white wine; 3-4 cups chicken broth; 1 tablespoon unsalted butter; 1/2 cup parmesan, grated plus extra for passing at the table; freshly ground black pepper and salt to taste; coarse sea salt; 3 tablespoons extra-virgin olive oil; 1/2 cup fresh or frozen peas