Risotto Cremolato Con Fontina, Radicchio E Spek Recipe

Prepare stock

Keep 5 cups of chicken or vegetable stock hot in a saucepan over low heat; it should be simmering gently when you add it to the rice.

In a wide heavy-bottomed sauté pan or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter foams.

Add the finely diced onion and cook until translucent and soft but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the rice and stir to coat the grains in the fat; toast the rice, stirring, for 2 minutes until the edges become translucent.

Pour in the dry white wine and stir constantly until the wine is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. This process will take about 18–20 minutes; taste the rice after 15 minutes for doneness — it should be tender with a slight al dente bite.

Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper during the last additions of stock, adjusting to taste.

While the rice cooks, heat 1 teaspoon olive oil in a small skillet over medium-high heat. Add the diced speck and cook until it releases fat and becomes crisp at the edges, about 4–6 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towel, leaving rendered fat in the skillet.

Reduce heat to medium. Add 1 tablespoon minced shallot to the skillet with the speck fat and cook until softened, about 1–2 minutes. Add the thinly sliced radicchio and toss to coat; sauté until the radicchio softens but still retains some texture, about 2–3 minutes. Season lightly with a pinch of salt and pepper. Remove from heat and set aside.

Reserve a small spoonful of the cooked speck for garnish; fold the rest into the risotto near the end of cooking (see next section).

When the rice is at desired doneness (creamy and al dente), remove the pan from the heat. Immediately stir in the remaining 2 tablespoons butter and the 2 tablespoons heavy cream (if using) to enrich the risotto and stop cooking.

Add the grated Fontina and 1/2 cup grated Parmesan in small handfuls, stirring continuously until melted and fully incorporated into a creamy emulsion. If the risotto feels too thick, add 2–4 tablespoons of the reserved hot stock to loosen to a creamy consistency.

Fold in the cooked speck (not the reserved garnish) and most of the sautéed radicchio (reserve a little radicchio for topping) so the flavors meld. Taste and adjust seasoning with salt and pepper as needed.

Prepare the cremolato while the risotto rests: combine the chopped flat-leaf parsley, 1 tablespoon lemon zest, 1/2 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil in a small bowl. Mix until cohesive and bright. The mixture should be chunky and aromatic — do not purée.

Taste and add a tiny pinch of salt if desired. Set aside at room temperature.

Spoon the risotto into warm shallow bowls (about 3/4 cup–1 cup per serving). Top each portion with the reserved crisp speck and a small pile of the reserved radicchio.

Spoon about 1 teaspoon of cremolato over each portion (or more to taste). Grind fresh black pepper over the top and finish with additional grated Parmesan if desired and a light sprinkle of chopped parsley for color.

Serve immediately; risotto is best enjoyed hot and creamy.