Risotto with potatoes and speck, a simple and tasty first course, perfect for an everyday lunch or with friends and family. Like tomato and potato risotto, this version is also prepared with a pressure cooker. An alternative cooking method to the traditional one, much more practical and faster that allows you not to give up on the goodness of a creamy risotto. The ingredients for this recipe are very easy: diced potatoes and speck, and, if you like, you can also add some fresh rosemary before closing the pot. This time, I added dried rosemary at the end of cooking, when mixing with butter and grated cheese. Unfortunately, once again my fresh rosemary did not survive my care. Let’s go to the kitchen now, because the risotto with potatoes and speck in a pressure cooker will be ready in a click!
If you are interested in other first course recipes with the pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 609.62 (Kcal)
- Carbohydrates 82.45 (g) of which sugars 2.19 (g)
- Proteins 16.94 (g)
- Fat 20.52 (g) of which saturated 8.94 (g)of which unsaturated 5.83 (g)
- Fibers 2.93 (g)
- Sodium 1,923.61 (mg)
Indicative values for a portion of 358 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 1/4 cups Carnaroli rice
- 2 potatoes (medium)
- 1.75 oz diced speck
- 1.5 tbsp extra virgin olive oil
- 1/2 cup wine
- 2 1/3 cups vegetable broth
- 3.5 tbsp water (for cooking potatoes)
- salt (to taste)
- 1 oz butter
- 1/3 cup grated parmesan cheese
- rosemary (to taste)
Tools
- Pressure Cooker
- High-Sided Saucepan
- Cutting Board
- Knife
Steps
First, prepare the vegetable broth and set it aside, keeping it warm. Then clean the potatoes, peel them, and wash them well under water to remove any dirt. Pat them dry with paper towels and cut them into cubes.
Next, brown the speck in the pot with the oil for a minute. Add the diced potatoes and water. Stir, cover with a regular lid (not the pressure cooker lid) and cook the potatoes for a couple of minutes, stirring occasionally. This step ensures that the potatoes take on the flavor of the speck.
Then transfer the potatoes and speck to a bowl and keep them warm. Next, toast the rice in the pot where you browned the potatoes and speck and deglaze with white wine. Let the alcohol evaporate and add the potatoes and speck again.
Then add the broth, adjust the salt, and close the pot. Bring it to maximum power and, from the start of the whistle, cook for 4 minutes. After the cooking time, gradually release the steam and open the pot.
Mix with butter and grated cheese. Add some chopped dried rosemary, stir, and serve at the table.
Storage and Tips for Risotto with Potatoes and Speck
The risotto with potatoes and speck in a pressure cooker is best enjoyed right after cooking, to keep its creaminess. However, you can store it in the refrigerator for 1 or 2 days in a covered container.
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FAQ Questions and Answers for Risotto with Potatoes and Speck
Can this recipe be made with an electric pressure cooker?
Yes, of course, you can make this dish with an electric pressure cooker. Cook the potatoes as indicated above using the sauté function, as well as the risotto toasting. Then cook it using the pressure cook low function for 4 minutes. At the end of cooking, activate the quick release and mix with butter and cheese.
What can I substitute for speck?
Instead of speck, you can use smoked pancetta, prosciutto crudo or cooked, or if you prefer, guanciale. In the latter case, I suggest not using oil or only adding very little. Guanciale already has its fat, which is released during cooking, acting as a condiment.
