The risotto with radicchio, speck, and caciocavallo is a rich and enveloping dish, perfect for colder days. The radicchio, with its slightly bitter aftertaste, pairs perfectly with the speck, which adds a savory and bold touch. The caciocavallo, melting during the creaming process, gives the risotto a unique creaminess and a full flavor.
If you enjoyed this risotto, I recommend trying these other delicious risottos:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups Carnaroli rice
- 6.5 cups vegetable broth
- 9 oz radicchio
- 5.3 oz caciocavallo
- 7 oz speck (one slice)
- 1 clove garlic
- 1 glass white wine
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pan
- 1 Wok
Steps for Risotto with Radicchio, Speck, and Caciocavallo
Start by preparing the vegetable broth. Then, slice the washed radicchio into strips, cut the speck into strips, and dice the slice of caciocavallo.
Place a pan on the heat and warm up a couple of tablespoons of extra virgin olive oil. Add the speck cut into strips and sauté over a gentle heat for about 4-5 minutes. Once golden, turn off the heat and transfer to a bowl.
Move on to cooking the radicchio: place a non-stick pan on the heat with a drizzle of extra virgin olive oil and add a halved garlic clove with the core removed. Lightly sauté it, then remove. Add the radicchio and cook over high heat for about 3-4 minutes. Once cooked, turn off the heat and set aside.
Place the wok on the heat and add the rice, toasting it over medium heat while stirring often. To check if it’s ready, take a small handful of rice and squeeze it in your palm: if the heat is such that you can’t hold it for long, it’s time to deglaze with the white wine. Continue stirring to prevent the rice grains from sticking to the bottom.
When the wine has completely evaporated, start adding one or two ladles of vegetable broth at a time, stirring frequently. Continue cooking for about 18 minutes, adding more broth as the rice absorbs it.
When the rice is al dente, add the speck and radicchio and let it blend for a few more minutes. Taste and, if necessary, adjust the salt. Remove the pot from the heat, add the caciocavallo, and stir gently until the cheese has completely melted.
Serve the risotto hot to enjoy it at its best. Enjoy your meal!
Storing Risotto with Radicchio, Speck, and Caciocavallo
The risotto can be stored in the refrigerator for up to one day in an airtight glass container. Before serving again, add a ladle of vegetable broth and reheat it in the pan for a few minutes.
