Risotto - Speck, radicchio and pecorino cream

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with radicchio, speck and pecorino cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Mince the onions until they are quite small, so they can melt while cooking.

Step 3

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 5

While the rice is getting ready, prepare the other ingredients.

Step 6

Slice the speck or make small cubes depending on the piece you have. Keep it aside.

Step 7

Wash the radicchio and remove the thick white parte of the leaves and then slice it roughly.

Step 8

Put a couple of spoon of olive oil in a pan, ease down the radicchio. After two minutes, poor the red wine in the pan and stir until the alcoholic part of the wine is evaporated. Add some salt and pepper and stir for a minute.

Step 9

When the radicchio is ready, add it to the rice with the speck.

Step 10

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add the speck when you are about half way through the cooking time.

Step 11

Take the grated pecorino and poor a spoon full of hot water in it. Whisk and add another spoon of hot water. Continue until you have a nice and smooth cream. When it is ready, add it to your sandwich.

Step 12

When the rice is ready, switch of your stove, add a bit of grated pecorino and stir for a couple of minutes. When the risotto is in the plate, add the pecorino cream.