Radicchio and speck risotto simple and quick recipe
Radicchio and speck risotto is a typical recipe of the Treviso cuisine. Last year for the Carnival I went to Venice (wonderful as always) and I also really liked Treviso (which is not far from Venice) a quiet, orderly and very pretty town; I ate this risotto and I always set out to prepare it, at the greengrocer I found the red radicchio and here is the recipe! It has a very special and delicate flavor, very good!
Ingredients for 2 people
- Carnaroli rice 170 gr.
- vegetable broth to taste
- 1 head of Treviso radicchio
- butter 30 gr
- speck or pancetta 100 gr.
- 1/2 shallot
- 1/2 glass of red wine
- parmesan 2 tbsp
How to prepare radicchio and speck risotto
I have to make a note, I had bacon at home so I replaced it with pancetta, but the real recipe would like speck. Melt the butter in a pan or a saucepan and then add the chopped shallot; also add the diced bacon (or speck if you have speck, cook it in a pan for just a minute) and let it brown. Meanwhile, cut the radicchio into strips and add it to the pan with the butter
and sauté the red radicchio cut into julienne strips. At this point, add the carnaroli rice, toast it for a few minutes,
add the red wine and, once it has evaporated, continue cooking the risotto by adding a ladle of broth at a time, adding the next only when the previous one has been absorbed until cooked.
When the rice is cooked, turn off the heat, season with salt, and stir in a knob of butter and two tablespoons of Parmesan or Parmesan. Serve and your raddicchio and speck (or pancetta) risotto is ready.
WINE PAIRING: Arcole Cabernet Sauvignon Doc or Barolo.
For the wine pairing I consulted the site: www.vinook.it
Radicchio and speck risotto
Enjoy your meal!