Risotto with radicchio, speck and Gorgonzola

AuthorGuido BoschettiCategoryDifficultyBeginner
Yields1 Serving
Prep Time30 minsTotal Time45 mins
 320 g Carnaroli rice
 30 g Parmigiano cheese
 100 g Speck
 100 g Gorgonzola
 400 g Radicchio
 80 g Shallot
 butter
 white wine
 red wine
 2 Lt of vegetable stock
1

In order to make the risotto, start by taking the radicchio, remove the part of the stem, the hardest one, and cut the Leaves into strips 1 cm thick, then wash them. Then take the speck and cut it into thin slices of half a centimetre. Start by stirring it in a pan with a drizzle of olive oil, then drain it with the help of a skimmer and keep it aside. In the same pan add the finely chopped shallots and let it wither, then add the radicchio, blend with half a glass of red wine and continue cooking for a few minutes, then turn off the heat and let cool.

2

Start now the preparation of the actual risotto.Melt a knob of butter in a pot with a thick bottom and high edges, then add the chopped shallot and let it brown. Then add the rice and let it toast well. Add the white wine and let the alcohol evaporate, then add the radicchio and start cooking. Pour one ladle of broth at a time and continue to stir gently, so that the rice does not stick to the bottom and that the cooking is homogeneous.

3

When the rice is almost cooked, remove the pot from the heat and add a knob of butter, a little grain and two tablespoons of gorgonzola. Mix gently then cover the pot with a lid and let it rest for two minutes.

4

Serve the risotto with the crispy speck on top in a deep dish and enjoy this tasty dish, rich in autumn scents and flavours perfect to celebrate the beginning of the cold season. If you want, you can add some orange peels as an additional seal!

Ingredients

 320 g Carnaroli rice
 30 g Parmigiano cheese
 100 g Speck
 100 g Gorgonzola
 400 g Radicchio
 80 g Shallot
 butter
 white wine
 red wine
 2 Lt of vegetable stock

Directions

1

In order to make the risotto, start by taking the radicchio, remove the part of the stem, the hardest one, and cut the Leaves into strips 1 cm thick, then wash them. Then take the speck and cut it into thin slices of half a centimetre. Start by stirring it in a pan with a drizzle of olive oil, then drain it with the help of a skimmer and keep it aside. In the same pan add the finely chopped shallots and let it wither, then add the radicchio, blend with half a glass of red wine and continue cooking for a few minutes, then turn off the heat and let cool.

2

Start now the preparation of the actual risotto.Melt a knob of butter in a pot with a thick bottom and high edges, then add the chopped shallot and let it brown. Then add the rice and let it toast well. Add the white wine and let the alcohol evaporate, then add the radicchio and start cooking. Pour one ladle of broth at a time and continue to stir gently, so that the rice does not stick to the bottom and that the cooking is homogeneous.

3

When the rice is almost cooked, remove the pot from the heat and add a knob of butter, a little grain and two tablespoons of gorgonzola. Mix gently then cover the pot with a lid and let it rest for two minutes.

4

Serve the risotto with the crispy speck on top in a deep dish and enjoy this tasty dish, rich in autumn scents and flavours perfect to celebrate the beginning of the cold season. If you want, you can add some orange peels as an additional seal!

Risotto with radicchio, speck and Gorgonzola