Risotto with Veneto PDO cured raw ham - Salumificio Brianza Montagnana

Ingredients

• 100 g Veneto cured raw ham (diced)
• 350 g of rice
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• 1 knob of butter
• 1 glass of dry white wine
• 1,5 l of hot broth
• pepper
• abundant grated Parmesan cheese