Apple and Speck Risotto

Name: Apple and Speck Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Golden delicious apples 2; Speck 4.2 oz; Shallot 1; Vegetable broth to taste; Dry white wine 0.4 cup; Butter 3 ½ tbsp; Parmigiano Reggiano PDO cheese 1.8 oz; Black pepper to taste; Lemons ½; Rosemary to taste

614

Calories per serving

Energy Kcal 614
Carbohydrates g 82.6
of which sugars g 12.6
Protein g 18.9
Fats g 21.3
of which saturated fat g 10.4
Fiber g 4.1
Cholesterol mg 70
Sodium mg 635

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4 persone

PRESENTATION

In the mountains, everything tastes better! Think of Alto Adige, where you can find high-quality products like Speck. Certainly, much of the flavor comes from the pure air and the artisanal processes that give this typical product its unmistakable taste! We chose to use it to create a very special first course: apple and Speck risotto! A very delicate preparation, an unusual combination, where the sweetness of the apples is enhanced by the strong flavor of the slightly smoked and air-cured Speck, a well-balanced contrast that we have already appreciated in the pumpkin version. The apple and Speck risotto, with its creaminess, is a first course that will surely be a success even for the most demanding palates.

INGREDIENTS: Carnaroli rice 1 ½ cup (320 g); Golden delicious apples 2; Speck 4.2 oz (120 g); Shallot 1; Vegetable broth to taste; Dry white wine 0.4 cup (100 g); Butter 3 ½ tbsp (50 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Black pepper to taste; Lemons ½; Rosemary to taste

Preparation

How to prepare Apple and Speck Risotto

To prepare the apple and Speck risotto, first prepare the vegetable broth and keep it warm. Then cut some slices of Speck about an inch thick, remove the rind 1, and cut against the grain first into sticks 2 and finally into cubes 3.

Next, move on to the apples, cut them into quarters first, then peel them 4 and cut into cubes the same size as the Speck 5. To prevent them from browning, immerse them in acidulated water as you go 6.

Then prepare the sauté. Finely chop the shallot 7 and place it in a saucepan where you have already melted half of the butter 8, the other half will be used to finish the risotto later. Let the shallot soften slightly, stirring often, it will take about 5 minutes (you can add a ladle of hot broth). Then add the rice 9.

Toast it for a few minutes, always stirring, then deglaze with the white wine 10. Wait until the alcohol has completely evaporated and start adding the hot broth 11, continuing to do so only as needed. In another very hot pan, pour a drizzle of oil 12.

Then add both the Speck 13 and the apples 14 and toss them over high heat and brown them. When there are about 3 minutes left for the risotto to cook, add the apples and Speck 15, and pepper to taste.

As soon as the rice is cooked, turn off the heat and add the remaining butter 16 and the Parmesan, sprinkling it over the entire surface 17. Cover with a lid 18, wait 1 minute

and stir the risotto to a creamy consistency, mix gently and shake the pan to complete the process (19-20). Your apple and Speck risotto is ready, garnish with a few rosemary needles and serve 21.