Green Risotto with Speck and Watercress

Here is an Italian variant of green risotto with speck and watercress:

Ingredients

• 350 g Carnaroli or Arborio rice
• 100 g speck cut into strips
• 1 bunch of watercress
• 1 small shallot
• 1 liter vegetable broth
• 100 ml dry white wine
• 50 g butter
• 50 g grated parmesan
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the watercress, wash and dry it. Set aside a few leaves for garnish and finely chop the rest.
2. Chop the shallot and sauté it with a drizzle of oil in a saucepan until it becomes translucent.
3. Add the strips of speck and toast them for a few minutes until they become crispy.
4. Add the rice and toast it, stirring, until the grains become translucent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Start adding the hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next. Continue this process for about 16-18 minutes.
7. Halfway through cooking, incorporate the chopped watercress to allow the risotto to take on a nice green color and flavor.
8. Taste and, if necessary, adjust salt and pepper.
9. When the rice is al dente and the risotto is all’onda (creamy), remove from heat and stir in the cold butter cut into pieces and the grated parmesan, mixing vigorously to emulsify.
10. Let the risotto rest covered for a minute.
11. Serve the risotto by plating it with a sprinkle of parmesan on top and decorating with the reserved watercress leaves.

Fun Fact

Risotto is a very versatile dish in Italian cuisine, and this version with watercress and speck is a fresh and tasty variant. Watercress, with its slightly spicy flavor, pleasantly contrasts with the sweetness of the speck, creating a particularly pleasant balance of flavors.