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.
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.