Easy
4 people
40 min
Ingredients
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 shallot
1 sprig rosemary
salt
pepper
Preparation
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.
When the rice is completely cooked, melt in the rest of the butter and the grated Grana Padano.
Serve the risotto warm, sprinkled with Grana Padano Riserva and garnished with oven-toasted apple slices.
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