Risotto with radicchio and Speck Alto Adige PGI

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

Print  
  Risotto with radicchio and Speck



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 
1 l 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 Alto Adige PGI.

 

Ready to try something new?

See more Speck recipes ...

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

Warm white cabbage and Speck Alto Adige PGI salad

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Chanterelle salad with Speck Alto Adige PGI

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Cod in Speck Alto Adige with baked lemon potatoes

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.