Preparation

Make a hearty traditional vegetable broth with carrot, celery and onion.

Sauté the onion with lots of butter. Once nearly transparent, add the rice and toast it in the pan. In a different saucepan, sauté the cured ham (cut into fine slices) with a pat of butter, the pine nuts, raisins (previously soaked in water), cane sugar, salt and pepper until the ham is caramelised.

Meanwhile, cook the rice like a traditional risotto, adding the vegetable broth a bit at a time. At the very end, stir some butter and Parmigiano into the risotto and salt to taste. Serve at a consistency that’s loose, flowing and creamy, topped with the caramelised cured ham.