Risotto with apples and speck, an original and tasty first course made with rice characterized by the sweet/savory contrast created by the combination of apple and speck.

This risotto is truly interesting: the flavor contrast between the sweetness of the apple and the saltiness of the speck gives this dish a unique and special taste that always wins everyone over.

This time I toasted the rice together with the seasoning, but if you prefer, you can also toast it dry separately and add the seasoning after deglazing with the wine.

I used a green apple from the Grannysmith category with a fairly tart flavor and very firm flesh, if you prefer a sweeter taste I recommend a red apple.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

783.66 Kcal

calories per serving

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Energy 783.66 (Kcal)
Carbohydrates 98.56 (g) of which sugars 11.69 (g)
Proteins 18.35 (g)
Fat 29.74 (g) of which saturated 17.19 (g)of which unsaturated 10.54 (g)
Fibers 4.68 (g)
Sodium 1,701.35 (mg)

Indicative values for a portion of 250 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 Apples and Speck

1 1/4 cup Carnaroli rice
1.75 oz speck
1 Granny Smith apple
1 golden onion
1 glass white wine
3.5 tbsp butter
2 tbsp pecorino romano (grated)
to taste black pepper
2 cups vegetable broth

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Recipe for Risotto with Apples and Speck.

If you love risottos, don’t miss the COLLECTION OF ORIGINAL AND DELICIOUS RISOTTOS.

Start preparing the risotto with apples and speck by heating a knob of butter in a pan.
Add the speck and sauté for a couple of minutes.
Finely chop the onion.
Clean the apple by removing the core and cut it into cubes.
Add the apple and the onion to the speck and cook over a low heat for about 5 minutes.
Add the Carnaroli rice to the rest of the ingredients and toast it for about 3 minutes.
Deglaze the rice with white wine and let it evaporate, stirring occasionally.
Cover the rice with boiling salted water or vegetable broth.
Bring the rice to cooking, stirring occasionally and adding more broth/water as needed, it will take about a quarter of an hour.
Turn off the stove and stir the risotto: add the butter, grated pecorino, and black pepper. Stir until the butter is completely melted and the typical creamy texture of the risotto is formed.
Plate the risotto with apples and speck and serve immediately.