Creamy, fragrant, and with autumnal colors, this is how I would describe this risotto with radicchio, red wine, and speck. The slightly bitter taste of radicchio combined with the aroma of lightly smoked speck creates a unique flavor. If you want to make the risotto even creamier, at the end of cooking, along with butter, you can add some gorgonzola or taleggio, for example, before stirring. If you want to add a touch of crunchiness, you can fry some speck cubes in a separate pan and add them at the end of cooking, always with the butter, before stirring. Regarding the red wine, I recommend a full-bodied red wine, and for those who want to prepare the risotto without wine, you can simply replace it with broth.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.3 oz Treviso red radicchio IGP, late variety (or early if you prefer)
- 1.8 oz onion
- 5.6 oz speck Alto Adige IGP
- as needed vegetable oil
- 1.4 cups risotto rice
- 5.7 fl oz red wine
- 30.4 fl oz broth (hot)
- 1.4 oz butter
- 3 tbsps Parmesan cheese (grated)
- as needed salt
- as needed pepper
Steps
To prepare the risotto with radicchio, red wine, and speck, wash the radicchio, chop it coarsely, and set aside.
Chop the onion. Cut the speck into cubes of about 5 mm (0.2 inches).Heat a saucepan with 2-3 tablespoons of oil and sauté the onion for about a minute. Add the speck cubes and fry everything for a few minutes, stirring often.
Then add the rice and let it toast for 1-2 minutes, stirring often. Deglaze with the red wine and let it evaporate. When the wine has been absorbed, add the radicchio and 2-3 ladles of hot broth. Salt and let it cook over low heat, stirring occasionally and adding more broth until the rice is fully cooked (it will take about 20 minutes).
When the rice is al dente, add the butter and the grated Parmesan cheese and stir until creamy. Adjust with salt and pepper if necessary and serve immediately your risotto with red wine, radicchio, and speck.
