Start by boiling the spinach in a small amount of salted water. Once cooked, drain them, reserving the cooking water. Squeeze the spinach well to remove excess liquid, then roughly chop them.

Heat a drizzle of olive oil in a large pan and toast the basmati rice for a couple of minutes, until the grains look glossy.
At this point, start cooking the rice by adding the spinach cooking water little by little, stirring occasionally—just like making a risotto.

When the rice is halfway cooked, add the Sexy Gin and the chopped spinach. Continue cooking until the rice is almost done.

Meanwhile, cut the speck into strips and cook it in a non-stick pan without adding any fat, until it becomes nice and crispy.

Cut the pecorino into small cubes.

I added an extra step: I left the rice slightly al dente, transferred it to a baking dish, and made two layers of rice, pecorino, and speck. Then I put everything in the oven for 2–3 minutes.

Just enough time to make the cheese beautifully melty and the speck even crispier. Pure comfort food.