Ingredients
- 350 g Carnaroli rice
- 100 g shelled peas
- 60 g parsley
- 60 g grated cheese
- 4 slices of raw ham
- 2 courgettes
- a clove of garlic
- a shallot
- vegetable broth
- dry white wine
- salt
- extra virgin olive oil
For the green risotto recipe, wave the courgettes, cut them into slices and dip them in boiling salted water for 10 seconds. Also blanch the peas in salted water for a couple of minutes. Peel the parsley and blanch the leaves in salted water for 10 seconds, leaving a tablespoon aside; drain them, dip them in water and ice, then squeeze them well and blend them with 60 g of oil and a pinch of salt.
Peel the garlic clove and cut it into very thin slices. Heat a pan with a thin layer of oil and cook the slices of ham for about 4-5 and cut it into very thin slices. Heat a pan with a thin layer of oil and cook the slices of ham for about 3 minutes, until they are brown. Brown the parsley leaves kept aside in another pan with a drizzle of oil to make them crisp (it will take about a minute).
For the risotto: chop the shallot and fry it in a pan with a veil of oil for 2 minutes, add a spoonful of broth, stir and stew for a minute. Dry toast the rice in a saucepan, until it is heated, blend with a glass of very cold white wine, then add the shallot and cover everything with vegetable broth. Cook for 12-13 minutes, adding a little broth from time to time.
Stir in the risotto with the pureed parsley and grated cheese; add the courgettes and peas, mix well and turn off the heat.
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