Zucchini and Speck Risotto

Zucchini and speck risotto is a flavorful dish that combines the sweetness of zucchini with the smoky taste of speck. Here’s how to prepare it:

Ingredients

• 320 g of rice for risotto (such as Arborio or Carnaroli)
• 2-3 medium zucchini
• 100 g of diced speck
• 1 small white onion
• Vegetable broth as needed (about 1 liter, hot)
• 50 g of butter
• 80 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt as needed
• Black pepper (optional)
• A glass of dry white wine

Preparation

1. Start by finely chopping the onion and cutting the zucchini into cubes of similar size to the speck.
2. In a large pan or a pot, put half of the butter and a drizzle of olive oil and let the onion sweat until it becomes translucent.
3. Add the speck and let it color.
4. Pour in the zucchini and sauté everything for a few minutes, until the zucchini starts to soften.
5. Add the rice and let it toast for a couple of minutes, stirring to prevent the grains from sticking to the bottom of the pot and to flavor them well.
6. Deglaze with the white wine and let the alcohol completely evaporate over medium-high heat.
7. Start adding the hot vegetable broth, one ladle at a time, continuing to stir often and adding more broth as soon as the previous one has been absorbed.
8. Continue cooking the risotto, adjusting with salt and pepper, and adding broth until the rice is al dente (follow the cooking times indicated on the rice package, usually about 16-18 minutes).
9. When the rice is cooked, remove from the heat and stir in the remaining butter and Parmesan, cover and let rest for a couple of minutes.
10. Stir vigorously to create the classic creamy texture of risotto and serve immediately.

Trivia

Speck is a typical product of South Tyrol, known for its smoking and aging process that gives it a unique and unmistakable flavor. In this risotto, it perfectly balances the delicate taste of the zucchini, creating a pleasantly harmonious contrast in the mouth.