Risotto with Apples, Speck and Grana Padano Riserva
320 g Carnaroli rice
2 Golden Delicious apples
100 g Grana Padano Riserva
100 g Speck Alto Adige PGI
800 ml vegetable stock
1 cup white wine
50 g butter
1 sprig rosemary
In a non-stick pan, brown the speck cut into strips and the cubed apples in half the butter; set aside.
In another pan, fry the chopped shallot in a pat of butter, add the rice and toast it for a few minutes.
Pour in a cup of white wine, stir and continue cooking for 15 minutes, adding hot broth a ladle at a time and stirring carefully.
Five minutes before the rice is cooked, add the chopped rosemary and the browned speck and apples; continue to stir.