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.
 
back to the recipes
startermoderneasy

Ready to try something new?

See more Speck recipes ...

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

to the recipe

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.

to the recipe

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.

to the recipe

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.

to the recipe

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

to the recipe

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?

to the recipe

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

to the recipe

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

to the recipe

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe