A hearty one-pot meal, this risotto ai porri e Speck Alto Adige PGI shows off the lightly smoked flavor of Speck Alto Adige PGI, paired with delicately sweet leeks and creamy Asiago PDO cheese. Although they come from different regions, both speck and Asiago are products of lush, mountainous environments. Recipe courtesy of Uncommon Flavors of Europe.
Ingredients for 4 people
- 7 ounces of the light green part of several leeks
- 2 tablespoons unsalted butter
- 5 ounces Speck Alto Adige PGI, without the rind
- 2 tablespoons extra virgin olive oil
- 1 cup Arborio or Carnaroli rice
- ½ cup white wine
- 4 cups well-salted vegetable broth
- ¾ cup grated Aged Asiago PDO
Getting the texture right
Add the broth a little at a time as the rice absorbs it. Too much broth at the end leaves the risotto swimming; too little leaves it dry and sticky.
How to make Risotto ai Porri e Speck Alto Adige PGI
- Cut the dark, tough leaves off the tops of the leeks and discard them. Keep the light green portion and cut off the white bottom, which you can save for another use.
- Quarter the light green leek sections and wash them well. Blanch them in rapidly boiling water for two minutes, until tender and bright green. Place them in a colander and run them under cold water to stop the cooking. Drain, wrap in several layers of paper towels and squeeze out all the liquid. Then chop finely with the butter and set aside.
- Cut the Speck Alto Adige PGI into ⅛-inch slices, then into matchsticks. Set aside.
- Heat the olive oil in a large sauté pan over medium heat. Add the rice and cook, stirring constantly, for three to four minutes, until the grains turn a bit opaque and toasted. Add the wine and simmer until the liquid evaporates, about 30 seconds.
- Add one cup of the broth and simmer, stirring often. Time the risotto from this point for a total cooking time of 18 minutes. As the rice absorbs the broth, ladle in about a half-cup of broth at a time. Be careful not to add too much broth at the end of cooking: the rice should become naturally creamy, not swimming in broth or dry and sticky.
- Stir in the leek and butter mixture and the grated Asiago PDO for a creamy, velvety consistency. Serve immediately in warm shallow bowls, garnished with the Speck Alto Adige PGI on top of each serving.
