Rice in a ham bowl

Soak the dried mushrooms in lukewarm water, changing the water a couple of times. Clean and chop the shallot and garlic and soften them in a pan with extra virgin olive oil. Add the crumbled small salami and the veal, cut into small pieces. Squeeze the mushrooms dry and cut them into pieces, retaining the soaking water. Add them to the pan. Now add the mushroom water, the tomato passata and half a glass of dry white wine. Cook slowly for about 2 hours. Once ready, take it off the heat and add a tablespoon of butter.

Heat the oil and soften the shallot. Add the rice and toast it, then add white wine and reduce. Prepare the broth by bringing 100 fl oz/3 liters of water to a boil and adding the bouillon cube. Gradually add the broth to the rice and cook it for about 25 minutes. When the rice is cooked, add butter and Parmigiano Reggiano.

Take a bowl and line it with the sliced ham, making sure that the slices extend over the edge of the bowl. Spoon in the rice, pushing it against the sides of the ham bowl and make a crater in the center. Fill this space with the sauce and then cover with rice. Fold over the edges of the ham like sealing a package, then turn the bowl over onto a plate.