Another recipe for left-over ham. Cube leftover cooked ham and fry in hot olive oil for a few minutes to tinge the edges brown,
drain and set aside. Add a knob of butter to the pan and fry sliced chestnut mushrooms until they also turn brown at the edges
and have released most of their moisture. Drain and put with the ham. Fry a chopped shallot and a crushed clove of garlic
for a few minutes then add arborio rice (or carnaroli, which is probably a tad better!) and fry until the grains glisten.
Pour in a wineglass of dry white vermouth and simmer until almost absorbed. Now add hot chicken stock, a ladleful at a time,
simmering and stirring from time to time (the more you stir, the creamier the risotto becomes). Do this for about 18 minutes,
until the rice is cooked but still has a bite to it, and the liquid is absorbed. Five minutes before the end, add a handful
of frozen broad beans. When the rice is cooked, return the ham and mushrooms to the rice, together with a knob of butter
and a handful of grated parmesan. Season with a few grinds of black pepper, serve in warm dishes garnished with chopped parsley.