Risotto with chicory and speck

ingredients for 2 people

• 160 gr of rice (I used the nano vialone di Verona)

• 30 gr of butter

• 1 small shallot

• 1 liter of broth (meat or vegetable)

• 30 gr of diced speck

• 1 head of late radicchio

• 1/2 glass of red wine (I used a valpolicella ripasso)

• 20 gr of grated Parmesan cheese

Melt 20 g of butter and sauté the shallot cut into very small cubes (they must be as large as the grain of rice or not).

Raise the heat and brown the speck together with the rice until the latter becomes nice and shiny.

Deglaze with the wine. Let it evaporate and add two ladles of boiling broth.

Add the radicchio cut into strips. Let it dry and continue adding the broth (1 or 2 ladles at a time) until it is cooked al dente.

Switch off; add the remaining butter and parmesan. Stir, cover the saucepan for a couple of minutes until the creaming is perfect.