Pulse the whole-peeled tomatoes in a food processor until smooth. Pour them into a medium soup pot and add the chicken stock to combine. Simmer this on a low heat, we’ll need it in a bit!

Heat 2 Tbs. Extra-virgin olive oil in a wide skillet over a medium-high heat. Add the cubed ham and sear on all sides until nice and charred, about five minutes. Transfer to a plate.

To the skillet, add another drizzle of oil and the diced white onion. Sauté the onions for a few minutes with a pinch of salt, until they start to sweat and take on a little color. Add the minced garlic and sauté another 30 seconds, until wildly fragrant. Add the cup of arborio rice to the skillet and toast with the onions and garlic for less than a minute, to fully coat. Add the white wine and let it bubble up. Give it all another pinch of salt.

At this point, we’re going to ladle the tomatoes and stock into the rice over the course of 20-30 minutes, a half cup at a time, letting the rice slowly absorb the liquid. You may not use all the liquid, but it’s there if we need it. After about 20 minutes of slowly stirring, the rice should be plump and tender. Go another five to ten if not. Just ladle in, let it get creamy and good. Off the heat add the butter and stir it in. Add the arugula to wilt, and ham to complete it all. Stir it all to coat. Give it a taste. Need another pinch of salt? Get on it.

Garnish with plenty of parmesan cheese and serve immediately!

Serves 4.