Add the broth to a medium saucepan and bring up to a simmer over high heat. Reduce to low.

In a slightly larger saucepan, heat the butter or olive oil over medium heat until melted. Add the onions and saute lightly using a wooden spoon until softened and slightly golden. Add the brown or arborio rice, toss frequently until the edges of the rice appear slightly translucent, about 2-5 minutes. Reduce the heat slightly to medium-low.

Add the white wine, if using. It will simmer and steam up. As soon as it absorbs add in a ladle of steamy broth. Stir with the wooden spoon. When the broth absorbs into the rice, add more broth about 1/2 cup at a time. Repeat until all of the broth is used and the risotto is to your desired tenderness. When it appears slightly plump this is the time to taste it (with care, starchy rice is hot!) If using brown rice, this will take about 30 minutes, arborio should be less than 20 minutes.

Meanwhile, in a small skillet warm the olive oil over medium heat. As soon as the olive oil is running in the pan quickly and is warm, add in the prosciutto in large pieces. Sear on each side until just barely crisp. Set aside on a splatter guard or towels to drip off any excess oil. Break into pieces once cool enough to handle. If using the pine nuts, quickly saute them in the prosciutto olive oil until lightly browned.

Once the risotto is your desired taste and texture, fold in the snap peas broken or roughly chopped into pieces. Stir in the salt and pepper, to taste.

Take half of the prosciutto, pine nuts and chopped herbs and fold it into the risotto. The rest can be sprinkled on top as garnish.