Clean the Chanterelle mushrooms leaving the smaller ones whole and cutting the larger ones into wedges. Put 3 tablespoons of oil into a pan and sauté the Chanterelle mushrooms for 5 minutes. Put a knob of butter to melt in a pan, sauté the garlic and the parsley. Remove the mushrooms from the oil and pour them into the pan. Add a cup of wine, salt and cook over a low heat.
Fry the chopped shallots in the pan with the oil that was used to sauté the Chanterelle mushrooms. Add the Baraggia Biellese and Vercellese rice, Carnaroli variety. Add the remaining wine and cook slowly gradually adding the broth. When cooked, mix the rice with a knob of butter and Parmigiano Reggiano cheese. Season with salt.
Line the sides of 4 single portion moulds with slices of Speck ham. Pour the rice into the moulds and cook it for four minutes in the oven at 180° C. Turn out the portions on individual plates and decorate with stewed mushrooms. Top them off with a drizzle of olive oil and freshly ground pepper.