Speck, Radicchio, and Caciocavallo Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup Speck, diced
• 1/2 cup radicchio, chopped
• 1/2 cup Caciocavallo cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the broth and keep it at a low simmer.
2. In another pot, heat the olive oil and sauté onion and garlic until translucent.
3. Add the Arborio rice to the pot and stir to coat the grains with the oil. Toast for a minute or two.
4. Add the white wine, stirring constantly, until it has evaporated.
5. Start adding the hot broth, one ladle at a time, stirring constantly, letting the rice absorb the liquid before adding more.
6. When the rice is almost cooked, after about 15-20 minutes, stir in the Speck, radicchio, and Caciocavallo cheese and continue to cook until the cheese has completely melted and the risotto is creamy.
7. Turn off the heat and add butter. Stir well until combined.
8. Season with salt and pepper, to taste.
9. Let rest for a couple of minutes before serving.

Verdict:

This Speck, radicchio, and Caciocavallo risotto is a delicious, comforting dish that is perfect for a cozy night in. The combination of the smoky Speck, bitter radicchio, and tangy Caciocavallo cheese is a match made in heaven. The creamy texture of the risotto is perfect, and the flavors blend together beautifully.

Serving Suggestions:

Serve this risotto as a main course, accompanied by a green salad or a side of roasted vegetables. It pairs well with a glass of white wine or a crisp, cold beer. Enjoy!