Risotto with Speck, Radicchio, and Caciocavallo
Category: First Courses
Servings: 4
This risotto with speck, radicchio, and caciocavallo is an elegant and flavorful dish, perfect for a cozy meal with friends or family. The combination of earthy radicchio, smoky speck, and creamy caciocavallo cheese creates a rich, savory experience. It’s a comforting dish with a hint of sophistication, thanks to the delicate flavors of each ingredient. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through a simple yet impressive preparation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Radicchio | 300g |
| Caciocavallo Cheese | 200g |
| Speck (smoked ham) | 200g |
| Butter | 60g |
| Garlic | 1 clove |
| White Wine | 70g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Vegetable Broth | 1L |
| Fresh Thyme | 1 sprig |
| Extra Virgin Olive Oil | 30g |
Instructions:
-
Prepare the Ingredients:
Before you start cooking the risotto, begin by setting a large pot of slightly salted water on the stove for the vegetable broth. The broth will be used to cook the rice, so having it ready ensures the cooking process flows smoothly. -
Cut the Speck:
Slice the speck into thin strips, then cut them into smaller, finer strips for easy incorporation into the dish. The smokiness of the speck adds depth to the risotto, so be sure to cut it into pieces that will allow the flavors to meld seamlessly. -
Prepare the Caciocavallo:
Cut the caciocavallo cheese into small matchstick-sized strips. This cheese will melt beautifully into the risotto, adding a creamy richness that balances the bitter notes of the radicchio and the smoky flavor of the speck. -
Chop the Radicchio:
Slice the radicchio in half, then cut it into thin strips. The radicchio brings a slight bitterness to the dish, which contrasts perfectly with the richness of the cheese and the smokiness of the speck. -
Cook the Speck:
In a large saucepan or casserole, melt the butter over medium heat. Add the speck to the pan and sauté for about 5 minutes until it becomes crispy and releases its smoky aroma. The butter helps to enrich the flavors and gives the speck a golden, crispy texture. -
Infuse the Oil with Garlic:
In a separate large non-stick pan, heat a small drizzle of extra virgin olive oil over medium heat. Add the garlic clove, letting it infuse the oil with its aroma. Stir occasionally, making sure the garlic doesn’t brown or burn. Once it’s fragrant, remove the garlic and set the oil aside. -
Toast the Rice:
Add the rice to the infused oil and toast it gently over medium heat. Stir constantly for 2-3 minutes to ensure the rice grains are well-coated in the oil and start to lightly toast. This step adds a nuttiness to the rice and helps it absorb the flavors better as it cooks. -
Deglaze with Wine:
Once the rice has been toasted, pour in the white wine. Stir the rice until the wine has evaporated and the alcohol has burned off, leaving behind a subtle depth of flavor that complements the other ingredients. -
Cook the Rice:
Begin adding the vegetable broth to the rice, a ladleful at a time. Stir gently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is nearly cooked through—al dente texture is ideal. This will take about 18-20 minutes, depending on your stovetop and heat level. -
Add the Radicchio:
After the rice is cooked but still firm to the bite, add the chopped radicchio to the pan. Let it cook for another 3-4 minutes, until it softens and blends with the rice. This is the stage where the bitterness of the radicchio begins to mellow and marry with the other flavors. -
Finish with Caciocavallo:
Remove the pan from the heat once the radicchio has softened. Stir in the strips of caciocavallo cheese and mix until it melts completely into the risotto, creating a creamy and smooth texture. The cheese will enhance the dish’s richness, making it comforting and satisfying. -
Season and Garnish:
Season the risotto with fine salt and freshly ground black pepper to taste. Sprinkle some fresh thyme leaves over the top for an added touch of aromatic flavor. The thyme complements the earthiness of the radicchio and enhances the overall dish. -
Serve:
Your risotto with speck, radicchio, and caciocavallo is now ready to be served! Dish it up while it’s still warm and enjoy the delightful balance of smoky, creamy, and slightly bitter flavors in each bite. This dish pairs wonderfully with a glass of white wine or a crisp salad for a complete meal.
Tips for Success:
- Use quality broth: The broth is a crucial component in risotto, so ensure you’re using a flavorful vegetable broth. Homemade broth will give the dish a rich, authentic taste, but store-bought is fine if you’re short on time.
- Don’t rush the cooking process: Risotto is all about patience. The slow addition of broth and constant stirring allows the rice to release its starch, giving the dish its signature creamy texture.
- Adjust consistency: If you prefer a creamier risotto, add a little more broth toward the end and stir until you reach the desired consistency.
- Experiment with other cheeses: While caciocavallo is the star of this dish, you can experiment with other melting cheeses like fontina or mozzarella for a different twist.
This Risotto with Speck, Radicchio, and Caciocavallo combines both rustic and refined flavors, making it an excellent choice for a hearty weeknight dinner or a more elaborate weekend meal. Whether you’re celebrating a special occasion or just enjoying a quiet dinner at home, this dish will surely impress your guests with its depth of flavor and satisfying texture.
