Radicchio, Speck, and Taleggio Risotto, a simple and tasty first course, perfect for an everyday lunch or special occasions. The recipe is quick and prepared with a pressure cooker. Those who know me know that I love risottos and always prepare them using this cooking method. A valid alternative to the traditional cooking method, without sacrificing the creaminess of the risotto, even when you have less time to spend at the stove. I hadn’t prepared a radicchio risotto in a while. Besides this type of vegetable, I also added speck and taleggio fondue, which make this first course even tastier and perfect if you have guests for lunch or dinner. Furthermore, the slightly bitter taste of radicchio pairs well with the strong flavors of speck and taleggio, creating a first course delightful to the palate. And now, let’s head to the stove, because the radicchio, speck, and taleggio risotto in the pressure cooker will be ready in a click!
If you are interested in other pressure cooker risotto recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 660.80 (Kcal)
- Carbohydrates 59.98 (g) of which sugars 4.50 (g)
- Proteins 25.63 (g)
- Fat 33.16 (g) of which saturated 16.40 (g)of which unsaturated 6.48 (g)
- Fibers 1.52 (g)
- Sodium 1,695.85 (mg)
Indicative values for a portion of 387 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
- 1 cup cup Carnaroli rice
- 1/2 white onion
- 2 tbsps tbsps extra virgin olive oil
- 2 cups cups radicchio
- 3 oz oz speck
- 1/2 cup cup white wine
- 3 cups cups vegetable broth
- 1 1/2 tbsps tbsps butter
- 1/4 cup cup milk
- 4.4 oz oz Taleggio
- 1 oz oz Parmesan cheese
Tools
- Pressure Cooker
- High-sided Casserole
- Pan
- Cutting Board
- Knife
Steps
To prepare radicchio, taleggio and speck risotto, first take care of preparing the vegetable broth and keep it warm. Next, clean the radicchio by removing the more damaged outer leaves from the core and wash it very well under water. Drain it, cut it into strips and set aside.
Now clean the onion and chop it. Then fry it in the open pot with oil and diced speck until it becomes transparent and the speck is golden. Add the rice and toast it over medium heat for a couple of minutes. Pour in the white wine and let the alcohol evaporate.
Then add the previously cut radicchio, the hot broth and adjust the salt. Close the pot and bring it to full power. From the beginning of the whistle, cook for 4 minutes over low heat. Meanwhile, prepare the fondue. Melt the butter in a small pan and add the milk and the taleggio, without the rind and cut into pieces.
Melt over low heat, stirring and keep aside. After the risotto cooking time, gradually release the steam and open the pot. Stir the risotto with the grated cheese and mix well until it is melted and combined.
The risotto is ready! Serve it with a couple of tablespoons of taleggio fondue for each diner.
Storage and Tips for Radicchio, Speck and Taleggio Risotto
Radicchio, Speck and Taleggio Risotto is best enjoyed immediately after cooking to maintain its creaminess.
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FAQ Questions and Answers for Radicchio, Speck, and Taleggio Risotto
What can I substitute for speck?
You can use sweet or smoked pancetta instead of speck.
Can I use fontina instead of taleggio?
Yes, you can.
