Stem and halve bell pepper. Remove seeds and ribs.

Mince chives.

Halve, peel, and cut onion into 1/4" dice.

Remove prosciutto from refrigerator. Place on prepared baking sheet and spread into a single layer on one side.

Place bell peppers on empty side. Season bell peppers with 1 tsp. olive oil and a pinch of salt and pepper.

Roast in hot oven until prosciutto is crisp and bell peppers have softened, 8-10 minutes.

Carefully remove from oven.

Transfer prosciutto and bell peppers to a clean cutting board and let cool, 2-3 minutes.

Once cool enough to handle, break prosciutto into bite-sized pieces and cut bell peppers into 1/2" dice.

While peppers and prosciutto roast, continue recipe.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add onions and stir occasionally until softened, 2-3 minutes.

Add white wine and stir to combine, 1 minute.

Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in crème fraîche, butter (to taste), 1/4 tsp. salt, and 1/4 tsp. pepper. Cover and set aside.

While risotto cooks, continue recipe.

Stir in half the bell peppers, half the cheese, and half the prosciutto (reserve remaining of each for garnish) into risotto until combined.

Plate dish as pictured on front of card, topping risotto with remaining bell peppers, remaining cheese, remaining prosciutto, and chives. Bon appétit!