Creamy Italian Risotto Recipe
WITH SPECK (SMOKED ITALIAN PROSCIUTTO), FONTINA CHEESE & RADICCHIO
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Ingredients
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Risotto Base
Speck & Radicchio
Cheese & Finishing
Method
Risotto Base
- 1
Prepare stock
Warm the chicken or vegetable stock in a saucepan over low heat. Keep it at a gentle simmer; do not boil. Having warm stock helps the rice cook evenly.
- 2
Sweat aromatics
In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter over medium heat until foam subsides. Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
- 4
Deglaze with wine
Pour in the dry white wine and stir until the liquid is almost fully absorbed by the rice, about 1–2 minutes.
- 5
Add stock gradually
Ladle about 3/4 cup of the warm stock into the rice, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle (about 2–3 minutes per addition). Continue adding stock, about 1/2 to 3/4 cup at a time, stirring frequently. Maintain a gentle simmer and continue until rice is creamy and al dente — tender with a slight central bite — about 18–20 minutes total from the first addition of stock. Reserve roughly 2 tablespoons of stock for adjusting consistency at the end.
- 6
Season
When the rice is almost done (after about 17–18 minutes), stir in 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed.
Speck & Radicchio
- 7
- 8
Sauté radicchio lightly
In the same skillet with a tablespoon of speck fat (add a teaspoon olive oil if pan seems dry), add the thinly sliced radicchio. Sauté just until wilted but still vibrant and slightly crunchy, about 1–2 minutes. Stir in 1 teaspoon lemon zest and a pinch of salt to brighten the radicchio. Remove from heat and keep warm.
Cheese & Finishing
- 9
Mantecatura (finish risotto with cheese and butter)
Once the rice is creamy and al dente, remove the risotto pan from the heat. Immediately add 1 tablespoon unsalted butter, the shredded fontina (1 cup), and the grated parmesan (1/2 cup). Stir vigorously (mantecatura) until the cheeses melt and the risotto becomes luxuriously creamy. If the mixture seems too thick, add the reserved warm stock 1–2 tablespoons at a time to reach a saucy, spoonable consistency.
- 10
Fold in speck and radicchio
Gently fold the cooked speck (reserve a small pinch for garnish) and the sautéed radicchio into the risotto until evenly distributed. Taste and adjust seasoning with salt and pepper as needed. If using, add 1/4 teaspoon crushed red pepper flakes for a touch of heat.
- 11
Rest and plate
Let the risotto rest, off the heat, for 1 minute to settle. Plate generous portions (see servings) and finish each portion with the remaining crisped speck on top, a sprinkle of chopped fresh parsley, and an extra grating of parmesan or a small drizzle of extra-virgin olive oil if desired.