Risotto with Savoy cabbage, speck, and fontina

Name: Risotto with Savoy cabbage, speck, and fontina
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Verza (savoy cabbage) 1.1 lbs; Fontina cheese 7.1 oz; Speck 4.2 oz; Butter 2 tbsp; Chives to taste; Fine salt to taste; Black pepper to taste; Carrots 1; Onions 1; Potatoes 1; Coarse salt 1 spoonful

it br de es fr

Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Risotto with cabbage, speck, and fontina is like bringing the Italian Alps right into your home. And you know what? People in the northern mountains really know how to make food that warms you up on chilly nights. This risotto with cabbage totally does that. Seriously good stuff. The mix of tender savoy cabbage, smoky speck, and gooey, rich fontina cheese makes each bite feel like a hug. Folks in Lombardy and those Alpine areas are all about using local stuff, so this isn't just any rice dish—it's like a celebration of top-notch cheese and cured meats you see in many traditional Italian dishes. Pretty much. Compared to pizzoccheri or polenta taragna, this speck risotto has a creamy base with a touch of that rustic mountain style. And the cheese and ham? They give it a twist that's way way better than you might expect.

Some people think cabbage is just basic, but in a fontina risotto like this, it turns into something sweet and almost buttery. The fontina melts right in, giving the risotto that extra silky texture northern Italy is famous for. So here's the thing: you get a little bit of everything—the golden rice, the salty speck, and the melt-in-your-mouth cheese. It's hearty, rich, and works anytime you crave something filling—especially if you're dreaming of a cozy mountain evening. For sure. This kind of easy risotto is often passed around family tables or made for guests who want to experience real Alpine food. It's perfect for anyone into Italian risotto recipes or looking to try a speck and fontina recipe that stands out. Every bite gives you that creamy, savory taste with just a hint of tangy cheese, so it feels special but still totally simple to dive into. Honestly, if you're planning a dinner that captures the heart of northern Italian cuisine, this risotto is a fantastic choice that brings the Alps to your dining table. Cannot go wrong.

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Verza (savoy cabbage) 1.1 lbs (500 g)

Fontina cheese 7.1 oz (200 g)

Speck 4.2 oz (120 g)

Butter 2 tbsp (25 g)

Chives to taste

Fine salt to taste

Black pepper to taste

For the broth: Carrots 1; Onions 1; Potatoes 1; Coarse salt 1 spoonful

Preparation

How to prepare Risotto with Savoy cabbage, speck, and fontina

To prepare the risotto with Savoy cabbage, speck, and fontina, start by cleaning the vegetables. Peel off the Savoy cabbage leaves to reach the tenderest ones 1. At this point, take 180 g (6.3 oz) of the tender leaves 2 and cut them into thin strips 3.

Place the remaining 320 g (11.3 oz) of waste in a pot along with the carrot, potato, and onion, which you have previously peeled and cut into rough pieces. Cover with plenty of water and add the coarse salt, then let simmer for at least 30 minutes 4. Meanwhile, remove the crust from the cheese 5 and cut it into small cubes 6.

Cut the speck into half-centimeter (1/4 inch) strips 7 and proceed to cook. Transfer the speck to a saucepan and let it flavor over low heat for 5 minutes, stirring occasionally 8. When golden, set it aside 9.

In the same saucepan, pour the rice 10 and toast it over high heat for 2-3 minutes 11. Once it becomes translucent, add the Savoy cabbage 12.

Cook the risotto by occasionally wetting it with a ladle of the broth you prepared; adjust the salt 13. At the end of cooking, and off the heat, add the fontina, the speck 14, and the chives cut with scissors 15.

Finally, add a pinch of pepper, the butter 16, and stir to mix well 17. All that's left is to plate the risotto with Savoy cabbage, speck, and fontina, and enjoy 18!

Storage

The risotto with Savoy cabbage, speck, and fontina should be consumed immediately, but if you prefer, you can keep it in the refrigerator for up to one day.

Tip

If you wish, you can garnish the risotto with some dried fruits, such as hazelnut granules, to add a crunchy note. For a spring version, replace the Savoy cabbage with green beans or fresh spinach!

For the translation of some texts, artificial intelligence tools may have been used.