Risotto with Radicchio and Speck

Risotto with radicchio and speck is a delicious first course that combines the slightly bitter and distinctive flavor of radicchio with the savory taste of speck. Here’s how to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 head of red Treviso or Chioggia radicchio
• 100 g of speck, cut into cubes or strips
• 1/2 white onion
• 1 liter of vegetable or meat broth
• 1 glass of red wine
• 50 g of butter
• 80 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by preparing the radicchio: wash it, cut it into strips and, if you prefer, soften it in a pan with a touch of oil for a few minutes. Set aside.
2. Finely chop the onion and sauté it in a large pan with half of the butter and a drizzle of oil until it becomes translucent.
3. Increase the heat, add the speck and let it brown slightly.
4. Add the rice and toast it until the grains become slightly translucent, then deglaze with the red wine.
5. Once the wine has evaporated, lower the heat and begin to add the hot broth, a ladle at a time, waiting for the rice to absorb the broth before adding the next ladleful. Continue for about 15-18 minutes, according to the cooking time indicated on the rice package.
6. Halfway through cooking, add the radicchio to the risotto and continue to add broth until the end of cooking.
7. When the rice is al dente, remove it from the heat and cream it with the remaining butter and grated Parmesan cheese. Adjust the seasoning with salt and pepper.
8. Let the risotto rest for a couple of minutes, then serve it hot.

Curiosity

Risotto with radicchio and speck is a dish that marries the Venetian tradition of radicchio, typical of the areas around Treviso and Chioggia, with speck, a smoked cold cut characteristic of Trentino-South Tyrol. This combination of flavors provides an interesting balance between the sweet/bitter of the radicchio and the smoked and savory taste of the speck.