The crescenza and speck risotto I present to you today is a main course that I find suitable both for everyday cooking and for a dinner with guests. It is soft, creamy, but with that wonderful crispy note that makes it truly special. A recipe accessible to everyone because it’s very simple to make and, at the same time, not at all trivial. My advice? Let yourself be convinced and try it as soon as possible!

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Difficulty: Easy
Cost: Moderate
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Crescenza and Speck Risotto

1 3/4 cups Carnaroli rice
1/2 cup crescenza cheese
Half red onion
3 oz speck (thinly sliced)
1 packet saffron
dry white wine
vegetable broth
extra virgin olive oil
salt
black pepper

Tools

1 Skillet small
1 Cooking Pot

Preparation of Crescenza and Speck Risotto

Cut the speck slices into strips and fry them in a small non-stick skillet without any seasoning until they are beautifully crispy. Set aside.
In a large pot, heat a few tablespoons of oil and gently sauté the finely chopped onion.
Add the rice and toast it for a couple of minutes, then pour in the white wine and let it evaporate completely.
When the wine has completely evaporated, begin to add the boiling broth (one ladle at a time as the previous one is absorbed).
Shortly before the end of cooking, add the saffron.
Once cooked and with the heat off, add the crescenza cheese in pieces.
Stir, adjust the salt and also add the crispy speck (reserve a few pieces for the final decoration of each plate).
Distribute the crescenza and speck risotto onto individual plates, sprinkle with freshly ground black pepper, decorate with a few pieces of crispy speck, and serve immediately. Enjoy! Paola
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