MENU
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 ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Easy to digest, simple and delicious: You and your guests will love it!
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
These creamy, herby appetiser balls disappear in one single bite.