Heat the extra virgin olive oil in a large pan over a medium heat. Add the garlic and spring onions and cook until light and softened but not golden.

Add the rice and stir, using a spoon, until the grains are coated and glistening. Pour in the white wine and stir until it has been completely absorbed. Add the stock a ladleful at a time until it has been absorbed.

Continue doing so until all the stock has been absorbed until the rice is tender. Reserve the last

Stir in the chopped Parma ham, Parmesan shavings, parsley, seasoning and the last ladle of stock. Mix well, cover and let stand for a minute before serving.

Just before serving top with the grilled Parma.