Risotto with Speck, Radicchio, and Caciocavallo

Risotto with speck, radicchio, and caciocavallo is a dish full of flavors and character, combining the smokiness of speck, the bitterness of radicchio, and the strong taste of caciocavallo cheese. Here is the recipe:

Ingredients

• 320 g of Carnaroli rice
• 100 g of diced speck
• 1 head of red radicchio
• 100 g of caciocavallo (or another aged cheese)
• 1 shallot
• 1/2 glass of white wine
• Vegetable broth as needed
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• (Optional) Butter to cream the risotto

Preparation

1. Clean and cut the radicchio into thin strips. In a pan, sauté the diced speck with a drizzle of extra virgin olive oil until it becomes crispy.
2. In a pot, gently fry the finely chopped shallot with a bit of oil, then add the rice and toast for a few minutes until it becomes translucent.
3. Deglaze the rice with white wine, letting it evaporate over high heat.
4. Start adding the hot vegetable broth gradually, continuing to stir to prevent the rice from sticking to the bottom of the pot.
5. Halfway through cooking, add the radicchio and continue to cook, adding broth when necessary.
6. When the rice is almost al dente, add the speck and, if desired, a piece of butter to cream it.
7. Grate the caciocavallo cheese and add it to the risotto, mixing well to blend all the ingredients. Season with salt and add a sprinkle of black pepper.
8. Turn off the heat and let the risotto rest for a couple of minutes.
9. Serve hot, with an additional sprinkle of caciocavallo if desired.

Curiosity

Risotto is a dish that allows for many variations and personalizations. If you prefer, you can add a knob of butter or grated Parmesan cheese at the end of cooking to make the dish even creamier. Caciocavallo cheese brings a particularly intense flavor note and blends very well with the bitterness of the radicchio and the smokiness of the speck.

Buon appetito! 🍽