Clean the vegetables and potatoes and cut into small pieces if necessary.
Sauté the onions, leek, garlic, diced ham and peperoncini in oil. Then add the rice, stir everything well and add the cut vegetables one after the other. Add the spices to the broth and pour in, put the lid on and cook for about 30 minutes over low heat. Switch off the stove and let the pot stand on the warm stove plate for approx. 5 minutes without the lid. Before serving, season with a little black pepper fresh from the mill and sprinkle with grated or grated Grana Padano or Parmigiano.