Thinly slice the shallot and place it in a large pan with 4 tablespoons of extra virgin olive oil. Turn on a medium flame and brown it for a few minutes.
Add the peas and cook for five minutes, stirring often, then add the drained corn. Season with salt and pepper and sauté the seasoning for a few more minutes, turn off the heat and keep warm.
Cook the rice in plenty of salted water, in the meantime wash and dry carefully about twenty mint leaves. Drain the rice and pour it into the pan with the seasoning. Add the mint, turn on a high flame and sauté everything for a couple of minutes.
Turn off the heat, add the spicy Provolone Valpadana DOP cut into pieces and serve.
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