Speck, radicchio, and caciocavallo risotto



Speck, radicchio, and caciocavallo risotto is a rich and fragrant first course dish that includes a pleasant pairing of flavors that are a firm favorite in the kitchen, namely the combination of speck and radicchio. This is a great risotto that’s perfect for a variety of occasions: The golden, crispy speck goes so well with the caciocavallo, a sweet, delicately flavored cheese that becomes even more pungent and flavorful as it matures, along with the pan-fried radicchio cut into thin strips. The result? A rustic dish with a strong yet balance flavor that’s absolutely worth trying on a cold winter’s day!

Carnaroli rice 1 ¾ cup (320 g)
Radicchio 10.5 oz (300 g)
Caciocavallo cheese 7 oz (200 g)
Speck 7 oz (200 g) - (just 1 slice)
Butter ¼ cup (60 g)
Garlic 1 clove
White wine ⅓ cup (70 g)
Fine salt to taste
Black pepper to taste
Vegetable broth 4 ¼ cups (1 l)
Thyme 1 sprig
Extra virgin olive oil 2 ½ tbsp (30 g)

How to prepare Speck, radicchio, and caciocavallo risotto

Before preparing the speck, radicchio, and caciocavallo risotto, place a pot full of lightly salted water over heat for the vegetable broth. Cut the speck first into slices and then very thin strips 1, and then the caciocavallo into strips 2 and small cubes 3.

Cut the radicchio in half 4 and, using a knife, remove the toughest part 5, then cut it into fairly thin strips 6.

Melt the butter in a pot, then brown the speck strips over low heat for around 5 minutes 7; once the speck has turned golden and crispy, turn off the heat, remove the speck using a skimmer and put it in a separate bowl 8. Place a large nonstick pan over heat and add a splash of oil 9

and the garlic clove 10; let it brown and then remove from the heat. Cook the radicchio slices for 3 minutes over high heat 11, stirring every once in a while, and then turn off the heat and set aside 12.

Toast the rice in a pan with a drizzle of oil 13, stirring every once in a while, then add the white wine 14 and allow to evaporate. Cook the rice for 18 minutes, adding a ladleful of vegetable broth 15 every now and then.

Once the rice is al dente, add the radicchio 16 and speck 17. After a few minutes, remove the pan from the heat and add the caciocavallo cubes 18; stir to get them to melt in.

Season with thyme leaves 19 and salt and pepper to taste 20. Your speck, radicchio, and caciocavallo risotto is ready to be served piping hot 21.


We recommend eating the speck, radicchio, and caciocavallo risotto while it’s still piping hot. You can store it for up to 1 day in the fridge in an airtight container, and then reheat it using hot broth. Not suitable for freezing.


Try replacing the caciocavallo cheese with provola or another type of hard cheese. In addition, to make your risotto even tastier, you can add some dried fruit of your choice!