Risotto with radicchio and Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

Print  
  Risotto with radicchio and Speck



100 g diced Speck Alto Adige PGI 
150 g Carnaroli type rice 
½ l vegetable stock 
60 g grated Parmigiano Reggiano cheese 
100 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso) 
25 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso) 
60 g butter
extra-virgin olive oil
salt and pepper
200 g diced Speck Alto Adige PGI 
300 g Carnaroli type rice 
1 l vegetable stock 
125 g grated Parmigiano Reggiano cheese 
200 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso)
50 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso) 
120 g butter
extra-virgin olive oil
salt and pepper
400 g diced Speck Alto Adige PGI 
600 g Carnaroli type rice 
2 l vegetable stock 
250 g grated Parmigiano Reggiano cheese 
400 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso) 
100 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso) 
240 g butter
extra-virgin olive oil
salt and pepper
 

Preparation

Place the Radicchio, the Parmesan, the butter and salt in a blender and blend until a smooth cream is obtained. In a saucepan, toast the rice with a little olive oil, cover with boiling vegetable stock and season with salt and pepper. Cook for 15-20 minutes, stirring repeatedly and adding more stock as needed. Remove from the heat and blend into the risotto the Radicchio, butter and Parmesan cream, then whisk it all together over the heat. Let it cool before overturning the mould onto the serving dish. Garnish with the Casatella cream cheese and the Speck Alto Adige PGI.

 

Ready to try something new?

See more Speck recipes ...

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

Crepes filled with asparagus and Speck Alto Adige – recipe

Crepes filled with asparagus and Speck Alto Adige

This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.

Plaited breadsticks and Speck Alto Adige PGI - recipe

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

Risotto with Cod and Speck Alto Adige PGI - recipe

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

Warm white cabbage salad - original Speck Alto Adige - recipe

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

Leek pasta with Speck Alto Adige - recipe

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!