Risotto with Radicchio, Casatella cheese and Speck
Course:
Starters
Difficulty:
easy
Preparation time:
< 30 min
traditional/modern:
modern
cook:
Ingredients for
100 g diced Speck Alto Adige PGI
150 g Carnaroli type rice
½ l vegetable stock
60 g grated Parmigiano Reggiano cheese
100 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso)
25 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso)
60 g butter
extra-virgin olive oil
salt and pepper
200 g diced Speck Alto Adige PGI
300 g Carnaroli type rice
1l vegetable stock
125 g grated Parmigiano Reggiano cheese
200 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso)
50 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso)
120 g butter
extra-virgin olive oil
salt and pepper
400 g diced Speck Alto Adige PGI
600 g Carnaroli type rice
2 l vegetable stock
250 g grated Parmigiano Reggiano cheese
400 g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso)
100 g Casatella Trevigiana DOP (PDO Casatella cream cheese of Treviso)
240 g butter
extra-virgin olive oil
salt and pepper
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.