Recipe for 4 people | Preparation time 1h

• Cook the English peas for 15 minutes in salted boiling water
• Mix the peas with a little cooking water to obtain a slightly liquid purée
• Put the pods in the vegetable broth, let infuse and then remove them with a colander
• Brown the chopped onion in olive oil and add the rice
• Mix to make it pearly then wet up with the pea pod broth
• Cook for at least 45 minutes, adding more broth as you go
• At the end of cooking, bind with a little Parmesan and the pea puree
• Drain the cockles well in salted water, rinse them well in 4 to 5 different waters
• Cook the cockles, covered, for 3 to 4 minutes, as for the marinière mussels
• Put the slices of ham to dry in the oven for 8 to 10 minutes at 180 ° C and let cool
• Emulsify the creamy juice just before serving
• Start by placing the risotto with peas at the bottom of the plate
• Add the shells
• Prick the ham crisps in the risotto to give volume