• 500 g Romanesco broccoli
• 250 g Carnaroli rice
• 100 g Parmigiano Reggiano
• 20 g butter
• 2 shallots
• 1 glass white wine
• 4 slices of crunchy Prosciutto di Modena DOP
Steam the broccoli.
Chop the shallot and fry lightly in 4 tablespoons of oil; add the rice and toast slightly.
Add the wine and simmer until reduced then add hot water slowly to cook.
Separate the best broccoli “tops” for decoration purposes and sieve the rest in a mixer.
After twelve minutes cooking the rice, add the sieved broccoli. End by mixing in the butter and grated Parmesan cheese.
Serve the risotto in bowls garnished with slices of crunchy ham and the broccoli tops.