Risotto with radicchio and speck

Name: Risotto with radicchio and speck
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Rice for risottos 1 ½ cup; Radicchio 8.8 oz; Speck 7 oz; Yellow onions 1; Dry white wine 5 ½ tbsp; Vegetable broth 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese to grate 3.5 oz; Butter 1.75 oz

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Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 4
Note + the preparation time for the vegetable broth

PRESENTATION

Risotto with radicchio and speck is a classic Northern Italian dish that’s just perfect for those chilly evenings when you’re craving something cozy and warm. Really, it’s all about the tender Carnaroli rice paired with the slightly bitter flavor of radicchio rosso. I mean, it captures the essence of Veneto and Trentino-Alto Adige. These Alpine regions? They're known for using local ingredients like speck Alto Adige, which adds a smoky kick, making this dish stand out.

Unlike other Italian risottos, this version has a rustic charm—thanks to the radicchio. It’s mostly enjoyed in the fall or winter, when radicchio is in season, and everyone’s looking for something comforting. Plus, adding a splash of red wine? Seriously good move. It deepens the flavor and enhances the color, making each spoonful so pleasing to the eye and the palate.

What makes risotto with radicchio and speck so so special is the way these two ingredients work together. The soft, moist texture of the rice soaks up those smoky, salty bits of speck. And the cheese on top? Melts to make it all super creamy. This dish is both simple and a little fancy. Pretty much a staple at family dinners in the north, especially when everyone craves something homemade and genuine.

It’s the kind of meal that brings people together—whether you finish it with a chunk of Parmesan or serve it alongside other traditional Italian dishes. While some like to add extra veggies or switch up the wine, the radicchio and speck risotto remains straightforward. To be honest, it’s an easy risotto recipe that doesn’t try too hard but still feels special. Just right for relaxing nights in or a casual get-together. For anyone curious about Italian risotto recipes, this dish offers a great taste of the north, inviting you to experience its unique blend of flavors.

INGREDIENTS

Rice 1 ½ cup (320 g) - for risottos

Radicchio 8.8 oz (250 g)

Speck 7 oz (200 g)

Yellow onions 1

Dry white wine 5 ½ tbsp (80 g)

Vegetable broth 4 ¼ cups (1 l)

Extra virgin olive oil to taste

Fine salt to taste

For Creaming: Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate; Butter 1.75 oz (50 g)

Preparation

How to prepare Risotto with radicchio and speck

To make the risotto with radicchio and speck, first prepare the Vegetable broth and keep it warm. Cut the speck into cubes 1 and place it in a pan with a drizzle of oil 2. Sauté the speck for about 6 minutes until it becomes crispy 3.

Set the speck aside and cut the head of radicchio in half 4 and then into small pieces 5. Set aside and chop the onion 6.

Pour the onion into a saucepan with a drizzle of oil 7, add the salt 8, and stew over low heat. Once softened, set the onion aside 9.

Now pour the rice into a large pot 10 and toast it for a few minutes, stirring often 11. Add the stewed onion 12 and stir.

Deglaze with the wine 13 and let it evaporate completely, then add a ladle of hot broth and 14 and salt. Continue cooking the rice by pouring in a ladle of broth at a time, waiting for the previous one to be absorbed 15.

When there are about 6 minutes left before the rice is fully cooked, add the radicchio 16 and mix well 17. Once the risotto is cooked, turn off the heat and add the speck 18.