Rissoto with iberian ham, parmesan and garlic sprouts


4 cups of rice acquerello.

1 bunch of garlic sprouts.

100 gr of parmesan.

100 gr of ham.

1 l of vegetable or chicken stock.

Olive oil.

75 ml of cream.

2 cloves of garlic.

Salt, pepper and parsley.



Chop the garlic sprouts and two cloves of garlic along with the parsley. Put a little bit of olive oil in a skillet and add the cloves and the parsley that we chopped.

When the garlic changes the color, add the garlic sprouts and stir. Add the rice and cook a few minutes. Add half of the broth, the salt and pepper and let cook. Add broth as rice go by absorbing it.

After 15 minutes, add the cream and a half of parmesan. Salt and serve with the slices of ham and the rest of the cheese.