In this risotto, the creaminess and sweetness of Burrata and the savouriness of Speck ham are perfectly balanced, with a final aromatic touch given by white pepper which is sweeter and more delicate than black one and fits perfectly here.
We chose a Carnaroli rice as it is very suitable for this risotto.
Serves 4, Preparation 10 mins, Cooking about 20 mins
- Italian Carnaroli rice risogallo, 320 g
- Apulian Burrata, fresh stretched curd cheese with buttery creamy heart, 500 g
- Italian Speck Ham, diced or striped, 100 g otherwise Smoked Pancetta
- Half onion, chopped
- Hot vegetable broth, 1,5 litre
- Unsalted butter, a knob
- 1 tablespoon of EVOO – Extra Virgin Olive Oil
- Dry white wine, half a glass
- White pepper, a sprinkle
Prepare vegetable stock with carrot, celery, onion in plenty of salted water to taste. Keep it hot as it will cook the risotto.
Fry the speck strips in a tablespoon of EVOO oil until slightly crispy, then set aside.
Melt a knob of butter in a large saucepan, sauté the chopped onion and let it soften.
Add the rice and toast it for 2-3 minutes.
Stir the rice continuously while toasting to prevent it from sticking or burning.
Raise the flame and add the half glass of dry white wine, let it evaporate and stir, then add a ladle of hot stock, stir again. Add the hot stock one ladle at a time when the rice gets too dry.
Halfway through cooking, add half of the crispy Speck and half of the Burrata, stir again and mix over a low heat.
As soon as the risotto is cooked, turn off the heat and add the rest of Burrata which will melt with the heat, then the rest of the crispy Speck, a sprinkling of white pepper, stir and serve.