Speck Alto Adige
risotto on radicchio

40 minutes
4 portions


Ingredients of the radicchio:
200 g
50 g
2 tsp.
100 ml

Clove of garlic
Red wine
Freshly grounded pepper 

Ingredients of the Speck Alto Adige risotto:
100 g
30 ml
240 g
2 tsp.

Recla Speck Alto Adige PGI Cubes
Olive oil
Round-grain rice
Hot vegetable stock or water
Freshly grounded pepper
Cold butter
Parmesan cheese, grated
Dried tomato skins to garnish
Dill to garnish

Speck Alto Adige PGI Cubes 100g
For the kitchen
Speck Alto Adige PGI
Cubes 100g
These small, practical cubes are cut from Recla Speck Alto Adige PGI, perfect for adding something extra to any recipe. Soft and delicate when served as is, they acquire a delicious crispness when sautéed in a pan. The 100 g tray lets you keep some fresh cubes in the fridge that are immediately ready for use. A precious friend in the kitchen!


Preparation of the radicchio:
  1. Clean and wash the radicchio, lay it in lukewarm water for 5 minutes and slice it into strips.
  2. Peel and finely chop the onion and garlic, then sauté in oil.
  3. Add the radicchio and sauté it as well. Pour in the red wine and steam until soft and until the wine has almost completely reduced. Salt and pepper to taste.


Preparation of the risotto:

  1. Briefly fry the Speck Alto Adige PGI Cubes in olive oil, add the rice and continue to sauté.
  2. Gradually pour in the vegetable stock, season with salt and pepper and let it cook for about 14 minutes while stirring constantly.
  3. Refine with cold butter and parmesan cheese.
  4. Arrange the radicchio on plates, place the risotto on top of it and garnish with the tomato peel and dill before serving.


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