Risotto with radicchio and speck — creamy and delightful. When the weather is gray, cold and gloomy, what could be better than a really good risotto. Today I want to tell you how I made an irresistible Risotto with radicchio. Creamy, slightly bitter and enriched by the salty, smoky note of speck, it’s a recipe capable of winning you over at the first taste. The radicchio and speck risotto is one of those dishes that elegantly tells the story of winter. The undisputed star of this recipe is the radicchio, a vegetable with crunchy leaves and intense color, a symbol of the cold season. Its bitter taste, if cooked the right way, turns into a balanced and refined note. During cooking the radicchio tends to sweeten and become more delicate, although I confess I also like to add it to a salad and enjoy it raw. With radicchio I also recommend you try the recipe for the Puff pastry roll with radicchio and speck and the recipe for Lasagne with radicchio. Paired with it, speck adds contrast and depth: lightly browned, it releases irresistible aromas that blend with the creaminess of the risotto, creating a perfect balance between sweet, bitter and savory. The result is a comforting first course, elegant but simple to prepare, ideal for a special lunch, a family dinner or to surprise guests with an authentic seasonal flavor. For me stirring the risotto while it cooks is almost a relaxing gesture: hot broth absorbed little by little, the rice becoming creamy, the color intensifying. And then the final creaming, with a knob of butter or a sprinkle of cheese, which makes everything even more enveloping. It’s a dish that warms you, that tells the story of the cold season with elegance and simplicity, and makes me love even the coldest, grayest days. So let’s run to the kitchen and prepare together a delicious Radicchio risotto with speck.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Affordable
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 401.29 (Kcal)
- Carbohydrates 71.18 (g) of which sugars 0.79 (g)
- Proteins 11.64 (g)
- Fat 6.88 (g) of which saturated 2.42 (g)of which unsaturated 2.15 (g)
- Fibers 1.66 (g)
- Sodium 454.43 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto with radicchio
- 1 2/3 cups Carnaroli rice
- 1.1 lbs Treviso red radicchio IGP, late variety
- 3 1/3 cups vegetable broth
- 1 glass red wine
- 1 white onion (medium)
- 3 oz speck
- 1/3 cup grated Parmesan
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
- 1 tbsp butter
How to prepare Risotto with radicchio and speck
Clean the radicchio by removing the outer, more damaged leaves. Pull the leaves away from the head and wash them under running water. Cut them into thin strips. Pour the extra virgin olive oil into a frying pan or saucepan. Add the peeled, thinly sliced onion and the radicchio.
Cook for 2 minutes over medium heat, stirring often with a wooden spoon, then add the rice. Let it toast, stirring frequently until it becomes clear and glossy, almost transparent. At this point add the red wine and let it evaporate over high heat.
When all the wine has evaporated, continue cooking the rice, adding a ladle of hot vegetable broth little by little and letting it be absorbed before adding more. It will take about 16-18 minutes of cooking. While the rice cooks, in a small pan sauté the speck cut into strips with 2 tablespoons of extra virgin olive oil for 1-2 minutes over low heat.
At the end of cooking, season the risotto with salt, add a pinch of pepper, a generous sprinkle of grated Parmesan, a knob of butter and two-thirds of the crispy speck. Mix well, let rest for 2 minutes and serve the Radicchio Risotto, garnishing each plate with the crispy speck.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
I always prefer to use Carnaroli rice, but Vialone Nano or Roma rice also work well.
For making risottos I prefer to use oil instead of the more classic butter, but you can substitute it, if you prefer, with 25 grams of butter.
Don’t miss the recipe for Risotto with artichokes
Your questions
How to remove the bitterness from radicchio in the risotto?
To make radicchio less bitter you can soak it in cold water for 15 minutes or slowly braise it in a pan with a little oil.
What type of radicchio is best for risotto?
Treviso red radicchio is the most suitable for risotto due to its texture and balanced flavor. For a milder version, round radicchio works well, especially if you want a gentler taste.
Can I prepare radicchio and speck risotto in advance?
Risotto is best freshly made. However, you can prepare it in advance and reheat it in a pan with a little hot broth to restore creaminess.
Can I replace the speck?
Yes, you can replace speck with pancetta, prosciutto crudo, or opt for a vegetarian version by omitting it entirely and adding walnuts or more flavorful cheeses.
