Risotto with Zucchini and Speck

Zucchini and speck risotto is a tasty dish that combines the sweetness of the zucchini with the smoky flavor of the speck. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 2-3 medium zucchini
• 100 g of speck in cubes
• 1 small white onion
• Vegetable broth as needed (about 1 liter, hot)
• 50 g of butter
• 80 g of grated Parmesan
• Extra virgin olive oil
• Salt to taste
• Black pepper (optional)
• A glass of dry white wine

Preparation

1. Start by finely chopping the onion and cutting the zucchini into cubes similar in size to the speck.
2. In a large pan or casserole, put half of the butter and a drizzle of oil and let the onion sauté until it becomes transparent.
3. Add the speck and let it take on color.
4. Add the zucchini and sauté everything for a few minutes, until the zucchini start to become tender.
5. Add the rice and let it toast for a couple of minutes, stirring to prevent the grains from sticking to the bottom of the pot and to flavor them well.
6. Deglaze with the white wine and let the alcohol evaporate completely over medium-high heat.
7. Start adding the hot vegetable broth, one ladle at a time, continuing to stir often and adding more broth as soon as the previous one has been absorbed.
8. Continue cooking the risotto, adjusting with salt and pepper, and adding broth until the rice is al dente (follow the package instructions for the rice cooking times, usually about 16-18 minutes).
9. When the rice is cooked, remove from heat and stir in the remaining butter and Parmesan, cover and let rest for a couple of minutes.
10. Stir vigorously to create the classic risotto creaminess and serve immediately.

Curiosities

Speck is a typical product from Alto Adige, known for its smoking and aging process that gives it a unique and unmistakable flavor. In this risotto, it perfectly balances the delicate taste of the zucchini, creating a pleasantly harmonious contrast in the mouth.