TRADITIONAL ITALIAN RISOTTO RECIPES RECIPES

Steps:

• Before preparing the speck , radicchio, and caciocavallo risotto , place a pot full of lightly salted water over heat for the vegetable broth. Cut the speck first into slices and then very thin strips 1 , and then the caciocavallo into strips 2 and small cubes 3 .
• Cut the radicchio in half 4 and, using a knife, remove the toughest part 5 , then cut it into fairly thin strips 6 .
• Melt the butter in a pot, then brown the speck strips over low heat for around 5 minutes 7 ; once the speck has turned golden and crispy, turn off the heat, remove the speck using a skimmer and put it in a separate bowl 8 . Place a large nonstick pan over heat and add a splash of oil 9
• and the garlic clove 10 ; let it brown and then remove from the heat. Cook the radicchio slices for 3 minutes over high heat 11 , stirring every once in a while, and then turn off the heat and set aside 12 .
• Toast the rice in a pan with a drizzle of oil 13 , stirring every once in a while, then add the white wine 14 and allow to evaporate. Cook the rice for 18 minutes, adding a ladleful of vegetable broth 15 every now and then.
• Once the rice is al dente, add the radicchio 16 and speck 17 . After a few minutes, remove the pan from the heat and add the caciocavallo cubes 18 ; stir to get them to melt in.
• Season with thyme leaves 19 and salt and pepper to taste 20 . Your speck, radicchio, and caciocavallo risotto is ready to be served piping hot 21 .