Heat 3 tablespoons of oil in a pot, peel and finely chop the shallot and slowly fry it for 2 minutes while stirring. Add the rice and fry for another 2 minutes.
Add the peas and half of the broth, salt a little and bring to a boil.
Then continue to cook with low heat for 30 minutes, stirring occasionally and pouring more broth until the rice is cooked.
In the meantime, cut the slices of raw ham into small pieces.
Heat 2 tablespoons of oil in a pan, fry the raw ham over high heat until crispy, stirring occasionally, and remove from heat.
Once the rice is cooked, add the mascarpone and mix everything well.
Set aside some raw ham and fold in the rest.
Garnish the risotto with the remaining crispy raw ham and some chopped chives and serve.