In a pan, melt the butter and add carrots and celery. Cook for about 8 to 10 minutes. Set aside.
In a saucepan, put the extra virgin olive oil in medium heat and toast the rice for a couple of minutes.
Next, add the white wine and cook for a few minutes or until the wine has all but evaporated.
Then, add 1 cup of broth. When the broth has almost evaporated, add another cup. Repeat until you have added all the broth and the rice has softened.
Add the carrots, celery, corn, and ham cubes.
Put salt and pepper to taste.
Lower the heat and slowly add the Parmesan cheese.
Serve the dish immediately.