Pea Risotto with Glazed Virginia Ham and White Balsamic Greens

Directions

1. Heat a medium size skillet over medium low heat and add the bacon. Cook the bacon, stirring often, until most of the fat is rendered, strain bacon and fat. Discard pat and save cooked bacon. Add the Fustini's Cilantro and Onion Olive Oil and the shallot and cook for another minute. Add the rice, stir thoroughly, and cook, stirring often, until the rice browns slightly, 5 to 7 minutes. Add the white wine and cook until all moisture is gone, stirring constantly. Add the hot chicken stock, vegetable stock and pea broth, 1/2 cup at a time, stirring constantly, and waiting until all the liquid has been absorbed before adding the next 1/2 cup. Once all the stock has been absorbed and the rice is just done, add the peas and the pea puree and cook till hot. Remove from the heat and stir in the butter, Parmesan cheese, and salt and pepper to taste.
2. Heat Fustini's Cilantro and Onion Olive Oil in large skillet over moderate heat and add the ham. Sauté, for several minutes to heat and slightly brown the ham, turning the slices over a few times. Add Fustini's 12 Year White Balsamic Vinegar and brown sugar, turn heat to low, and continue cooking, turning the ham over a few times in the glaze, until thickened, 2 to 4 minutes.
3. Whisk together Fustini's oil and vinegar. Season with salt and pepper to taste. Drizzle over Swiss chard and spinach. Toss well.