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Meat, Italy

Radicchio and speck risotto

Radicchio and speck risotto is a creamy Italian dish for 4, ready in 40 minutes, medium difficulty, at about €3.20 per person. Success depends on adding the hot stock ladle by ladle and stirring the radicchio in off the heat at the very end to keep its color and bitterness. Crispy speck added right before serving gives the dish its signature contrast.

Today I'm making you a radicchio risotto, slightly bitter, topped with crispy speck.

Radicchio and speck risotto
Total time
40 min
Difficulty
Medium
Cost per person
€3.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Radicchio brings a clear bitterness that cuts through the creamy Parmesan rice, while the crispy speck on top adds crunch to every bite. This is a risotto with real character, far from the mild, safe versions, and it suits anyone who likes bold flavors. The red wine used to deglaze deepens that flavor and gives the rice a richer color.

This is a dish for an evening when you have a bit of time, since risotto needs regular attention at the stove. It works well for a dinner between adults or for guests, though it's a tougher sell for kids because of the radicchio's bitterness. A glass of the same red wine used in the pot pairs naturally with the meal.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Red wineoften in the pantry 10 cl
  • Chicken stockoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Radicchio 2
  • Shallots 2

Butcher

  • Sliced speck 100 g

Dairy

  • Grated Parmesan 60 g
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Slice the radicchio into strips and finely chop the shallots.

    Rinse the radicchio in cold water and dry it well, it turns crisp and loses a bit of its bitterness.

  2. Crisp up the sliced speck in a dry pan, then set it aside. 4 min

    The speck releases fat, keep it in the pan to cook the radicchio.

  3. In the same pan, cook the radicchio over medium heat for a few minutes, then set it aside. 4 min

    Watch the color closely, it should soften without browning.

  4. In a pot, toast the rice with the shallots in the butter, deglaze with the wine, then add the hot stock ladle by ladle. 18 min

    Stir often but not constantly, risotto doesn't like to be smothered.

  5. Off the heat, stir in the radicchio and Parmesan, let it rest, then serve topped with the crispy speck.

    Add the speck right before serving so it stays crunchy.

Our tips to get it right

  • Keep your stock hot at all times, cold stock added to the rice stops the cooking and makes the process take longer.
  • Don't salt too early, the speck and Parmesan already bring plenty of salt, so taste before adding more at the end.
  • Keep the risotto a touch looser than you want the final texture to be, it thickens as it rests off the heat for a few minutes.

The variations

  • Swap the speck for smoked bacon or lardons, the smoky flavor stays close and it's often easier to find.
  • For a vegetarian version, skip the speck and sauté the radicchio in a little olive oil, the Parmesan still gives it plenty of character.
  • For a faster version, use pre-cooked risotto rice and cut the cooking time in half, the result is less creamy but gets dinner on the table quicker.

What to serve it with

  • A simple green salad with olive oil
  • A glass of the same red wine
  • Toasted walnuts for extra crunch

Storage

This risotto keeps for 2 days in the fridge in a sealed container, though it loses some of its creaminess. Reheat it gently in a pan with a splash of stock or water to bring back the texture. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can I use a different vegetable instead of radicchio?

Belgian endive or red chicory work well, they share the same bitterness and hold up to cooking in the same way. Avoid delicate lettuces, they'd wilt too fast in the hot rice.

Can I make this risotto ahead of time?

Risotto is best eaten right after cooking, since it loses creaminess as it sits. You can slice the radicchio and shallots and crisp the speck hours ahead to save time when you actually cook.

What rice should I use if I don't have arborio?

Carnaroli works just as well and actually holds its bite a little better during cooking. A standard round rice can work in a pinch but gives a less creamy result.

How can I adjust this recipe for kids?

Cut the amount of radicchio in half and let it cook a bit longer in the pan to mellow out the bitterness. You can also serve the speck on the side so everyone adds as much as they like.

How long does it take to make a radicchio and speck risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a radicchio and speck risotto?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a radicchio and speck risotto cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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