Risotto with Verza and Speck
Ingredients:
1/2 Verza (savoy cabbage) Sliced
1/4 lb speck (quasi 2 etti di speck) chopped
1 1/2 cups arborio rice
4 cups vegetable stock
1/2 cup dry white wine or prosecco
1 medium shallot, sliced and chopped
4 cups vegetable stock
1/2 cup dry white wine or prosecco
1 medium shallot, sliced and chopped
1 clove of garlic, sliced and chopped
3-4 tablespoons butter
4 tablespoons Olive Oil
3-4 tablespoons butter
4 tablespoons Olive Oil
2 tsp House Seasoning
1/4 cup Parmesan cheese (grated)
Directions:
In a saucepan, heat up your stock.
In a large sauce pan, heat the oil and 2 tablespoons of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
Add the verza/savoy and house seasoning then Sauté until soft.
Add the rest of the butter and melt it into the pan. Then add the rice and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for a few minutes or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.
Once you are at that point, add the wine and stir until the wine is absorbed.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
*If you run out of stock, use hot water.
Add the Speck and stir for a minute or two, then add the parmesan cheese and stir until everything is incorporated.
and you are ready to eat your risotto.
I don’t always add vegetable stock, I usually use Chicken stock, but since I was adding the speck I decided to use the vegetable stock to balance out the flavors..
and this was a very very hard recipe to type up because I usually don’t measure anything. Risotto is made from channeling in my inner ancestors.. 🙂 Also I used prosecco last night, because I was out of white wine..