Creamy and flavorful radicchio, speck and cream cheese risotto

Ingredients

• ¾ cup arborio rice
• 1/2 head of radicchio
• 2 oz speck
• 3 tbsp dry white wine
• Vegetable broth to taste (about 2-3 cups)
• 2 tbsp cream cheese
• 1/2 onion (small)
• Olive oil to taste
• Butter to taste
• Fine salt to taste
• pepper to taste

Materials

• Cutting board
• Frying pan
• Pot
• Knife

Preparation

• Prepare vegetable broth and keep it hot. Alternatively, if you are short on time, use a stock cube. Wash the radicchio thoroughly and cut it into thin strips.
• Brown the finely chopped onion in a little olive oil and a knob of butter. Add the radicchio and let it wilt for about 3 minutes, stirring occasionally.
  
• Add the rice to the radicchio and toast for a couple of minutes, stirring to keep it from sticking. Then deglaze with the white wine and let it evaporate completely.
• When the wine has evaporated, begin cooking the rice by adding one ladleful of hot broth at a time. Wait until the broth is absorbed before adding more.
  
• Cut the speck into thin strips. When the rice is almost cooked, add half the speck to the pan and stir well to season. Adjust salt if necessary.
• Meanwhile, brown the other half of the bacon in a nonstick skillet until crispy, then set aside for the final garnish.
  
• Remove the risotto from the heat and stir in the cream cheese, mixing vigorously until creamy and smooth.
• Serve the risotto on plates, top with the crispy bacon set aside and a light sprinkling of ground black pepper.
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe