Risotto with Speck andĀ Arugula

February  3, 2014
0 Ratings
  • Serves 4
Author Notes

This recipe was created after an inspirational trip to Brooklyn Larder, where they have just about everything for someone like me who loves to cook. After buying a quarter pound of speck, an Italian cured, smoked meat, I was inspired to use it in that night's dinner! Paired with a rich vegetable stock, some arugula, and a few additional ingredients, it is a new version of a very popular dinner for us, and one that we all agree is a keeper! —JoanMyers

What You'll Need
  • 1/4 pound speck, sliced very thin, like you would prosciutto
  • 1.5 cups Italian Arborio rice
  • 4 cups vegetable stock
  • 2 cups white wine
  • 2 handfuls baby arugula
  • 1 medium size onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup grated Pecorino cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil, with a bit more for drizzling on the finished dish
  • 3 tablespoons butter
  • Pinch salt and pepper to taste
  1. Place the vegetable broth and 1 cup of wine in a saucepan and heat to a simmer. Keep the broth at a simmer. Slice the speck in slivers about 2 inches in length by stacking the slices of speck, rolling them tightly, and slicing perpendicular to the roll. Put to the side. In a large brasier or good sized heavy-bottomed saute pan heat 1 TB butter and the 1/4 cup olive oil. Add the slivers of speck and cook for 2-3 minutes to release the flavors. Add the onions and saute on medium heat until translucent. Add the minced garlic. Cook for 1 minute.
  2. Add the arborio rice and stir to coat the kernels of rice with the mixture of speck, onions, and garlic. Add one cup of wine and stir, at a simmer, until the wine is absorbed. Add a ladle of the broth/wine liquid at a time to the rice mixture, stirring steadily so that the liquid slowly absorbs into the rice. Continue adding the liquid until you have used all of it, stirring all the time.
  3. Add the arugula, stir to combine with the rice mixture. Place a lid on the pot so that the arugula steams and is fully incorporated into the risotto.
  4. Take the cover off and add the remaining butter and Pecorino cheese. Stir to combine and add salt and pepper to taste.
  5. Divide the risotto into four bowls, drizzle with olive oil, and a few sprinkles of Parmesan cheese.

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