Saffron and speck risotto
Procedure
Ingredients · Servings 4
- 350 g Rice
- 80 g Crescent
- 100 g Speck
- 40 g Butter
- Onions
- 1 glass of white wine (13% vol)
- 1 sachet of saffron
- Vegetable broth
- Sale
Method · 50 min
- Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and cook until fragrant. Add the rice...
- Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and cook until fragrant. Add the rice...
- Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and cook until fragrant. Add the rice...
- Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and cook until fragrant. Add the rice...
- Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and cook until fragrant. Add the rice...
Prepare the vegetable broth ahead of time. Place the butter and finely chopped onion in a high-sided pan and let it brown.
Add the rice and toast it, when the grains become golden, moisten with the wine, let it evaporate.
Add a ladle of broth after dissolving the saffron, stir, and continue cooking for 15 minutes. Add a pinch of salt.
Whenever it dries out, add a ladle of broth. Place the speck in a small saucepan without any seasoning and crisp it up. After 15 minutes of cooking (stirring occasionally), add the crescenza cheese, cut into cubes, to the risotto and stir for 5 minutes.
Plate up, adding the speck, and the dish is ready!
