Recipe for 4 people

Ingredients

• 320 g of Carnaroli rice
• 200 g Prosciutto di Carpegna PDO
• 200 g of shelled and peeled broad beans
• 150 ml dry white wine
• 50 g Parmigiano Reggiano PDO
• 30 g butter
• 1 clove of garlic
• 2 sprigs of fresh mint
• 1/2 l light vegetable broth
• Extra virgin olive oil, salt, and pepper

Procedure

Sauté the broad beans with garlic, oil, and mint in a pan for 2-3 minutes. Season with salt and pepper. Roughly chop the Prosciutto di Carpegna PDO with a knife, keeping a slice aside Dry-cook the slice of ham in a pan until it becomes crispy, dry it on kitchen paper and set aside.

Toast the rice dry, deglaze with white wine, let all the alcohol evaporate, then moisten with broth and proceed with cooking. Stir as little as possible and add more broth as needed.

After 10 minutes of cooking, add the broad beans, keeping a tablespoon aside, and the chopped ham. Mix well and continue cooking Adjust salt and pepper if necessary.

Once cooked, off the heat, add butter and Parmigiano and stir gently. Divide the risotto into plates, garnish with the set-aside broad beans and some crispy Prosciutto di Carpegna PDO ham chips.
Serve immediately.