Ingredients

Carnaroli rice gr. 280
Artichokes n. 3
Raw ham gr. 150
Pine nuts gr. 100
Garlic 1 clove
Aged Pecorino cheese gr. 100
White wine to taste
Thyme n.1 sprig
Marjoram 1 sprig
Shallot gr. 40
Rosemary n. 1 sprig
Sage n. 4 leaves
Chilli n. 1
Meat broth lt. 1
Juice of a lemon
Extra virgin olive oil to taste
Salt and pepper to taste

Preparation

Toast the rice with the oil and a bouquet of flavours (thyme, marjoram, rosemary, sage) tied with kitchen string; sprinkle with the wine, let it evaporate, add the boiling broth and the chilli pepper left whole. Cook in the oven at 180° for 16 minutes and cool quickly. Cut the shallot into strips and brown it in a pan with oil and poached garlic, add the artichokes cut into small wedges.

Cook for a few minutes so that the artichokes remain crispy. Remove the chilli from the rice and the garlic from the artichokes. Cut the prosciutto into strips and add it to the rice with the artichokes and season with extra virgin olive oil and lemon juice.

Place the rice salad on a plate and sprinkle with pine nuts previously toasted in the oven and slivers of seasoned pecorino cheese.