2 endives
5 cups of edible flowers and leaves
150g of cured ham, cut into small pieces
4 tablespoons of butter
2 tablespoons of olive oil
12 sprigs of parsley (use only the leaves)
5 cups of hot chicken broth
2 cups of parboiled rice
4 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
2 endives
5 cups of edible flowers and leaves
150g of cured ham, cut into small pieces
4 tablespoons of butter
2 tablespoons of olive oil
12 sprigs of parsley (use only the leaves)
5 cups of hot chicken broth
2 cups of parboiled rice
4 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
In a large skillet, melt 2 tablespoons of butter, add olive oil, and bring to a simmer over medium heat
Add the ham and let it brown slightly
Add the parsley and stir for 3 minutes over medium heat
Let it cook for another 3 minutes
Add the rice and let it cook for an additional 5 minutes, stirring occasionally to prevent sticking
When the rice starts to release from the skillet, add the chicken broth gradually, stirring until fully absorbed
Set aside 1/3 of the broth
Soak the flowers and endives in water and vinegar with 1 tablespoon of salt for 15 minutes
Remove stems and leaves, rinse well under running water, and pat dry with paper towels to remove excess moisture
Cut into medium-sized pieces
Add the remaining chicken broth to the rice, combine with the flowers, endives, and seasonings
When the broth is fully absorbed and the rice is al dente, turn off the heat and add the remaining butter and grated Parmesan cheese
Stir and serve immediately.
