Radicchio and Speck Risotto Recipe italian food
Chef Alfredo Succi
Radicchio and Speck Risotto Recipe
RICE 320 grams
CHICORY 200 grams
SPECK 40 grams
ONIONS one
RED WINE Half glasses
VEGETABLE BROTH when enough
BUTTER 60 grams GRATED PARMESAN when enough SALT when enough When you want to prepare the recipe for rice with radicchio and speck, first melt 30 grams of butter in a non-stick saucepan; then add the finely chopped onion and the speck cut into strips. Let everything fry. In the meantime, finely chop the radicchio and, when the speck is well browned, add the radicchio to the saucepan. Mix everything and let the vegetables sweat. Add the red wine and let the alcohol evaporate over a high heat. At this point, pour in the rice and let it toast well. When the rice is well toasted, cover it with the vegetable broth and cook it over medium heat. Once the rice is cooked, it should be al dente, taste and add salt if necessary. Turn off the heat and stir in the risotto with the remaining butter and the grated parmesan; mix well. Serve the speck and radicchio risotto piping hot.
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