Ingredients for 2 people:
- 200 g of rice for risotto
- 1 pack of mushrooms to be sautéed
- half a red onion
- 100 g of speck
- 2 tablespoons of grated Parmesan cheese
- 50 g of red radicchio
- a tablespoon of extra virgin olive oil
- Salt to taste.
- half a glass of white wine
Boil some water in a saucepan, add salt and pour half a packet of mushrooms to prepare vegetable stock. Meanwhile, chop the onion finely, and brown it in a saucepan with a tablespoon of extra virgin olive oil. In another pan brown the speck cut into small cubes, for a few minutes. When the stock is ready, toast the rice in a saucepan, add the stock when it dries and stir. In the meantime, add the other half of the mushrooms and the radicchio to the speck. When the rice is almost ready, add the mix of speck, mushrooms and radicchio and continue to stir. Before serving, simmer the rice with half a glass of white wine and add grated Parmesan to taste.
Recipe created by Manuela Bonci