Sauté half a medium onion in ample butter. Add 1 cup arborio rice and stir until translucent. Add in small ladlefuls of simmering chicken or vegetable stock and keep stirring. Continue adding and stirring stock until rice is cooked al dente, about 20 minutes. Stir in 1 cup frozen baby peas, 1/4 pound thinly sliced and crisped salami and lots of Grana Padano cheese. Season with flaky salt and pepper and top with chopped Italian parsley. Plate in bowls and drizzle with olive oil and pass cheese at the table.