Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and small dice the onion(s).

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced onion(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice, tomatoes, vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice is toasted. Carefully add 2 ½ cups of water (or 5 cups for 4 servings) and season with salt and pepper; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 12 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). (For a thicker consistency, continue cooking the risotto. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat.

To the pot, add the butter, mascarpone, and half the parmesan. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the crispy prosciutto. Garnish with the sliced green tops of the scallions and remaining parmesan. Enjoy!