26 December 2012,01:44 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • In a large pan, gently fry the garlic and parsley in the oil for about 5 minutes or until the garlic is softened.
  • Season to taste with salt and pepper then add ham and tomatoes, stirring to break them up.
  • When the mixture is hot and bubbling, add rice and continue to stir until well combined with other ingredients.
  • Next, start adding the stock (one ladleful) at a time, stir continuously and waiting until all the liquid has been absorbed before adding more.
  • Continue in this way until the rice is tender but firm to the bite.
  • Take the pan off the heat, stir in the Parmigiano Reggiano and leave to rest, covered for about 5 minutes.
  • Transfer to a warmed platter and serve at once. Serve Parmigiano Reggiano separately at the table.


  • 75 ml extra virgin olive oil (preferably Ligurian)
  • 5 garlic cloves, finely chopped
  • 200 grams fresh flat leaf parsley (de-stalked and finely chopped)
  • 100 grams canned tomatoes, drained
  • 75 grams coarsely chopped ham
  • 500 grams Arborio rice
  • 2 litres vegetable stock, (kept simmering)
  • 50 grams freshly grated Parmigiano Reggiano, plus extra to serve
  • Freshly milled black pepper and Salt

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