The saffron and speck risotto is a flavorful recipe with vivid colors that will definitely put you in a good mood! Warm, creamy, and enveloping, it is true comfort food; try the indulgence of this recipe with speck combined with the refinement of saffron. Read my step-by-step recipe now — I guarantee it will win you over at the first forkful!! If you haven’t already, subscribe to my YouTube channel CuciniAmo con Chicca so you don’t miss my VIDEO RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 823.69 (Kcal)
- Carbohydrates 75.69 (g) of which sugars 1.77 (g)
- Proteins 30.74 (g)
- Fat 41.21 (g) of which saturated 21.16 (g)of which unsaturated 15.06 (g)
- Fibers 1.32 (g)
- Sodium 1,717.81 (mg)
Indicative values for a portion of 90 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
- 2 cups Rice
- 1 Saffron threads
- 7 oz Speck
- 1 glass White wine
- 4.25 cups Vegetable broth
- 1 Shallot
- 6 tbsp Butter
- 1 cup Parmigiano Reggiano
- to taste Black pepper
- 1 tbsp Extra virgin olive oil
Preparation
In a pan, heat a drizzle of olive oil with the chopped shallot; once it turns golden, add the speck cut into strips or cubes.
Add the rice and toast it for a couple of minutes, then deglaze with the white wine and let it evaporate completely.
Add the broth, and cook over a fairly high heat, adding hot broth from time to time — wait for it to be absorbed before adding more.
In the last 5 minutes of cooking, add the saffron dissolved in a little water. When cooking is complete, adjust salt and pepper, remove from the heat, and cream the risotto with butter and Parmesan, stirring well.
Your saffron and speck risotto is ready to be served. Enjoy!
Today’s recommended recipes from your Chicca: delicious gratin fennel, chocolate and orange cake, very quick no-yeast panzerotti
Tips
Instead of Parmigiano, you can substitute provola or caciocavallo.
