Leek and Speck Risotto
Recipe from Elena Faita
Ingredients
4 Portions
300g Arborio rice
2 leeks sliced
150g speck (1 thick slice, cut into small cubes)
3 tablespoon of grappa
50 g cheese Montasio grated
1 liter chicken stock (hot)
1 tablespoon butter
2 tablespoons olive oil
Salt and pepper
Method
In a large non-stick fry pan, heat olive oil and butter and sauté the leek for about 2 minutes
Add speck and cook for 3-5 minutes
Add the rice to the pan and let roast, mixing well, until the grains become slightly transparent
Deglaze the pan with grappa and let it evaporate before starting to slowly integrate the chicken broth, one ladle at a time. (Let the broth disappear before adding. It’s important not to drown the rice in the liquid for cooking the risotto).
When the rice is al dente (tender but firm at a time), remove the pan from heat and add the cheese Montasio and mix well.
Season with salt and pepper and let stand rice until is cooked (the residual heat of the mixture will finish cooking) Serve the risotto when it’s ready.
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