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For 3 people:
● 200 grams Carnaroli rice
● 25 grams of butter
● 70 grams of speck
● 100 grams of radicchio
● 60 grams of taleggio
● 60 grams of parmigiano
● a glass of white wine
● Vegetables stock
Let’s start with ingredients. They are the key to a successful dish. Those cheeses are very different. For this recipe I’ve chosen Parmiagiano reggiano, one of the column of the italian tradition and Taleggio. Taleggio is a soft cheese made from cow’s milk in the north of Italy, around Bergamo.
We have also speck. Be careful, this is not prosciutto. Speck is made with cold smoking, a very special technique. I’ve added also radicchio, which gives a nice colour, butter and a glass of good white wine. Of course to make risotto we need rice.
This is Carnaroli rice, one of the best to make this recipe.
Let’s start to treat our ingredients. Just cut the speck in little pieces and do the same with radicchio. You don’t need to be extremely precise, because while cooking it’ll almost disintegrate.
Cut taleggio to little cubes and grate parmesan cheese. You want a good quantity of both because when melting they’ll help to create the beautiful creamy sauce. And that’s basically everything you need to do. In 5 minutes you’ll be ready to cook so, let’s start the fire. To make risotto you also need some stock. I’ve chosen vegetable stock, but it depends from recipe. You can use also chicken stock, meat stock or just salty water.
Now in a pan just throw your rice and toast it. How to understand when is ready? Take a little quantity of rice with your hand. If you can handle this it is not toasted yet, when you can’t keep it in your hand, well that’s the moment to add the wine.
Add your glass of wine and let the alchool evaporates. Remember, alcool will evaporate but the flavour will remain, so that’s why it is important to choose a good wine. When rice has absorbed all the wine, that’s the moment to add your stock.
This is very important. Add one or two scoops per time, not more. This is important because it will allow you to cook the rice perfectly and to let it release the starch which is crucial to create a creamy sauce. If you add all the stock right now you’ll obtain boiled rice, which is not the same thing as risotto.
While you’re cooking the rice, in an other pan throw the speck with medium to high heat. Toast it well. This will improve the flavour and it will give us a nice crunchy bite.
Continue to cook your rice for 18 minutes or until it is cooked al dente. Never leave your risotto alone!
You have to be there and with a spoon stir from the center to the outside every single moment. This will allow the rice to not to attach to the bottom of the pan.
When the first 5 minutes have passed add the radicchio. This needs almost 10 minutes to cook. Be careful. I didn’t add salt. That’s because the stock has salt, speck has salt and parmigiano has salt.
If needed, add salt only at the end and never before. The risk is to have too much salt in your rice. When rice is completely cooked shut off the fire and now comes the crucial part.
Let it rest for some seconds and add the butter from your refrigerator. If it is summer you can put butter in your freezer. More it is cold and better it is. We want to creat a thermal shock to stop the rice cooking and create that beautiful sauce. Add also taleggio and parmiggiano.
Mix it well and let the magic happens. You see? The cream is there! Look at how soft it looks! That’s beautiful my friends!
Only at the end add two thirds of the speck and now stop talking and let’s plate risotto. I’ve choosen a flat plate. Put a good amount of risotto in the center. After that take your plate and give it some knocks to the bottom.
At the end, finish the plate with more toasted speck and now, let’s try it!
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