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Rice and Grains

Apple and Speck Risotto

Apple and speck risotto is a flavorful, fragrant first course that's quick and easy to make. Let's see how to cook it.
Recipe Apple and Speck Risotto
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 25 minutes
  • Servings for 4 people

Apple and Speck Risotto is a first course that is easy and quick to make, with a delicate flavor and made with ingredients from Trentino, in the Italian Alps. Perfect for special occasions like a business dinner or a date for two, today’s risotto, thanks to its pairing of flavors that contrast perfectly, is suited even to the most discerning palates.

The rice, cooked as usual in vegetable broth, is dressed with apples and speck, a smoked cured ham, cut into cubes and sautéed in a skillet for a few minutes: the sweetness of the fruit pairs perfectly with the lightly smoky flavor of the speck, letting you bring a truly tasty dish to the table.

Risotto with Sausage and Stracchino, Radicchio and Pancetta Risotto and Lemon and Rosemary Risotto are just a few of the fantastic risottos we recommend making. Now, though, let yourself be carried away by the aromas of the Apple and Speck Risotto and cook it with us.

Ingredients for 4 people

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Method

  1. To make the Apple and Speck Risotto, prepare the vegetable broth. Then cut the speck into slices and then into small cubes; peel the apples, cut them into cubes the same size as the speck and add them as you go to a bowl of lemon juice and water to keep them from browning while you work.
    Apple and Speck Risotto, step 1: diced speck and apples in a bowl of lemon water
  2. Finely chop the shallot and sauté it in a high-sided pan with half of the butter until softened: then toast the rice for a couple of minutes, deglaze with the white wine and, once it has completely evaporated, pour a couple of ladles of hot broth into the pan and cook the risotto, adding more broth as needed.
    Apple and Speck Risotto, step 2: rice cooking with shallot and broth in a pan
  3. In a pan, heat a drizzle of extra virgin olive oil, add the diced apples and speck and brown them over high heat for a few minutes: when the rice has three minutes left to cook, add them both to it and finish cooking.
    Apple and Speck Risotto, step 3: diced apples and speck browning in a pan
  4. Take the pan off the heat, stir in the remaining butter and the Parmesan until creamy, mix with a wooden spoon and cover the pan with a lid: wait a minute before stirring the Apple and Speck Risotto again, plating it and serving it piping hot to your guests. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you have leftover risotto, reheat it in a baking dish in the oven, sprinkled with plenty of grated cheese, bits of smoked provola and scamorza.

Storage

You can keep the Apple and Speck Risotto in a container in the fridge for up to one day. We recommend, though, enjoying it right away.

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