Lambrusco risotto with crunchy speck

This Lambrusco risotto is one of my favourite dishes at all: I love colourful dishes and red wine gives a lovely purple. I use it often as a basic ingredient to add other stuff depending on what I have at home: red radicchio, sausage, crunchy jowl bacon or bacon… in this case I share with you this variation with the Speck, that one can switch without problems to bacon or ham.

Time of cooking

25 minutes

Servings

4

What did I use

A large non-stick pan or a wok, a wooden spoon, a little pot, a ladle

Ingredients

Vialone Nano or Arborio rice: 400 gr

Minced onion (I often use the frozen one, it is really fast to use and it is just onion cut in very thin pieces, so it’s kinda the same of using the fresh onion)

Lambrusco: 2 glasses

Grana Padano or Parmesan, minced as required

Vegetables broth as required

Butter as required

salt/pepper as required

Speck: 8 thin slices

Minced parsley as required

Extra virgin olive oil as required

How did I do

I browned the minced onion in the reheated oil and I put rice in it. I cooked a pair of minutes continuesly mixing.

I put a glass of Lambrusco and cooked adding a ladle of broth a time when rice dried.

I reheated the little pot and when it was hot I put in it the slices of Speck: they cooked in their own fat, wrinckling.

At the end of the cooking, I added the other glass of Lambrusco, butter and Grana or Parmesan.

The secret of a good risotto is that to let it stand for a pair of minutes to mix it just before to serve it.

After serving, I decorated with two slices of Speck a person and added parsley.

Buon appetito!