Foam olive oil and butter, add shallot, garlic and ham and sauté briefly. Add long grain rice and stir until translucent. Extinguish with white wine and cook. Cook for 16 to 18 minutes, stirring and adding chicken stock throughout. Add Parmesan cheese and butter cubes and season with salt and freshly ground pepper to taste. Briefly sauté arugula in hot olive oil and mix into risotto.
Sprinkle grated Parmesan on baking sheet with parchment paper and bake at 180 °C for about 5 to 6 min. Immediately shape into an oiled cup and cool.
Bring risotto to the table in a Parmesan basket and garnish with diced tomatoes.
Tip: It’s best to use your favorite ham – then your dish will taste twice as good!