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Bitter radicchio and smoky speck create a beautiful contrast in this Trentino risotto. This high protein mediterranean dish is a fresh, family dinner that balances bold alpine flavors.
Warm the chicken broth in a saucepan over low heat and keep it gently simmering throughout the cooking process to ensure it’s ready for gradual addition.
Finely chop the onion and thinly slice the radicchio. Cut the speck into small strips. In a wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add onion and sauté for 3 minutes until translucent, stirring frequently.
Add the speck pieces and sauté for 2 minutes until the fat renders slightly and the aroma deepens, taking care not to crisp the meat.
Stir in the arborio rice and cook for 2 minutes, stirring well to toast the grains evenly until they become slightly translucent at the edges.
Pour in the white wine, increase heat to medium-high, and stir constantly until fully absorbed by the rice (about 1 minute).
Gradually add hot chicken broth, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. After half the broth is used, add the radicchio and season with salt and black pepper.
Continue adding broth and stirring until the rice is creamy and al dente (total simmering time: 18–20 minutes). Monitor the heat and stir constantly to prevent sticking.
Remove from heat; stir in remaining butter and all Parmesan cheese vigorously for a creamy finish. Taste and adjust seasoning as necessary. Let rest 2 minutes before serving.
