Heat the oil in a pan, stir in the rice, then pour in the boiling water or stock. Add the salt (and peas after 10 minutes) stir once and allow it to come back to the boil. Cook gently for 40-50 minutes or until all the liquid has been absorbed and the rice is just tender.
 
Next chop up the herbs and spring onions very finely, add the tomatoes previously diced. fork into the rice along with the herbs and grated lemon rind. Cover the pan with a folded cloth and leave aside for 10 minutes.
 
Make the dressing by crushing the salt, peppercorns and garlic together with a pestle and mortar. Put the salad in the fridge and add speck to season the rice.

Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 2 Stelle Michelin