Risotto with speck and mangetout

  • Difficulty


  • 300 g Riso Carnaroli
  • 300 g mangetout
  • 80 g slice speck
  • 1 small carrot
  • 1 onion
  • 3 tbsp grated Parmesan cheese
  • 1 l chicken broth, prepared earlier
  • ½ glass dry white wine
  • 60 g Butter
  • salt and pepper
Riso Carnaroli


Peel the onion, wash it and chop it finely. Clean the mangetout and, once topped and tailed, chop them coarsely.Once peeled and trimmed, dice the carrot and do the same with the speck.Heat 20g of butter in a saucepan, add the chopped onion, the carrot and once softened add the diced speck.Brown for 2-3 minutes, then add mangetout and flavour for a few minutes.Add the rice, brown it fro 1-2 minutes mixing it with a wooden spoon; sprinkle it with white wine and let it evaporate over a high heat.Simmer for 15-18 minutes, adding some boiling broth bit by bit.Remove the rice from the heat when still tender and al dente; add the remaining butter and mix thoroughly adding some grated parmesan.Let the rice cool covered with a lid for a moment and serve warm.