Lemon Proscuitto Risotto

6 cups chicken broth (use Knorr cubes, please)
4 tablespoons plus 4 tablespoons unsalted butter
1 medium onion, chopped
2 cups raw Arborio rice
2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
8 oz Proscuitto, chopped
Juice and grated zest of one lemon
Salt and freshly ground pepper

Bring chicken broth to a slow boil in a medium sized saucepan. Set aside. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add onion and sauté until translucent. Add rice and stir to coat for 3 minutes. Add 1/2 cup hot broth. Stir while cooking until rice absorbs the liquid. When the rice dries out add another 1/2 cup broth. Continue to stir and continue adding broth until all is used. Never drown the rice. Risotto is done when the rice is tender. Stir in Parmesan, 4 tablespoons butter, lemon juice and zest, proscuitto and parsley. Season with salt and pepper. Cover and let stand a few minutes before serving.