consorzio virgilio
Shop - Consorzio Latteria Virgilio SHOP NEWSLETTER
Shop - Consorzio Latteria Virgilio Newsletter - Consorzio Latteria Virgilio it en

SPECK, RADICCHIO AND GRANA PADANO RISOTTO

Medium

First Dish

Speck, radicchio and Grana Padano risotto is an extremely fragrant first course with intense, balanced flavours.

INGREDIENTS

Rice

320 g

Radicchio

300 g

Speck

200 g

Butter

60 g

Clove garlic

1

White wine

70 ml

Salt

to taste

Black pepper

to taste

Vegetable stock

1 l

Thyme

1 sprig

Extra virgin olive oil

30 ml

Grated Grana Padano Riserva

as required

Before making the risotto, place a pan of slightly salted water on the heat for the vegetable stock. Cut the speck and the radicchio into thin strips. Melt the butter in a non-stick frying pan and brown the speck on a low heat for about 5 minutes; when the speck is crisp and golden, remove and set aside. Heat a little olive oil in a large non-stick pan and add the garlic; brown slightly and then remove. Cook the radicchio for 3 minutes on high, stirring occasionally, then remove from the heat and set aside. Toast the rice in a little oil, stirring, then add the white wine; cook for 15-17 minutes, adding a ladle of stock from time to time. When the rice is al dente, add the radicchio and speck; continue to cook and mix thoroughly. Stir in the Grana Padano, then flavour with the thyme and add salt and pepper to taste. The risotto is ready: buon appetito!