For the rice
Heat the stock. Brown the onion in a spoonful of butter, season with salt and pepper and add the rice.
Gently fry for a minute.
Gradually pour in the white wine, and then the stock.
When it is half cooked, add the cured ham and the botifarró.
When the rice is done, remove it from the heat and add the rest of the butter, the cheese and the cream.
For the salad
Cut the cherry tomatoes in half, dress them with salt, oregano and olive oil and do the same with the lamb's lettuce.
Assembly of the dish
With the aid of a deep chef's ring positioned on the plate, plate up the creamy rice.
Place the tomatoes, the lamb's lettuce and the Quely Palitos on one side and decorate with sprigs of chervil.