The creamy texture from Burrata and the tanginess of the Speck ham have been perfectly balanced with a final aromatic touch provided by the white pepper, sweeter and milder than black one.

We selected a Carnaroli rice for this Risotto.

Serves 4, Preparation 10 mins, Cooking about 20 mins

  • Italian Carnaroli rice risogallo, 320 g
  • Apulian Burrata cheese, 500 g
  • Italian Speck Ham, diced or striped, 100 g, alternative Smoked Pancetta
  • Half yellow onion, chopped
  • Hot vegetable broth, 1,5 litre
  • Unsalted butter, a knob
  • A tablespoon of olive oil
  • Dry white wine, half a glass
  • White pepper, a sprinkle



Prepare the vegetable stock and keep it warm.

Fry the bacon in a tablespoon of EVOO oil until slightly crispy, then set aside.

Melt a knob of butter in a large saucepan, fry the chopped onion and allow it to soften.

Add the rice, toast it for 2-3 minutes over a low flame, stirring continuously  to prevent it from sticking or burning.

Raise the flame and deglaze with dry white wine, let it evaporate, 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 the Burrata which will melt with the heat, then the rest of the crispy Speck, a sprinkling of white pepper, stir and serve.



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