Burrata and Speck Ham Risotto

The velvety texture from Burrata and the tanginess of the Speck ham have actually been completely stabilized with a last fragrant touch supplied by the white pepper, sweeter and milder than black one.

We picked a Carnaroli rice for this Risotto.

Serves 4, Preparation 10 minutes, Cooking about 20 minutes

. Italian Carnaroli rice risogallo, 320 g .
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. . Apulian Burrata cheese, 500 g .
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. . Italian Speck Ham, diced or striped, 100 g, alternative Smoked Pancetta .
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. . Half yellow onion, sliced .
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. . Hot veggie broth, 1,5 litre .
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. . Unsalted butter, a knob .
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. . A tablespoon of olive oil .
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. . Dry gewurztraminer, half a glass .
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. . White pepper, a spray .

Approach

Prepare the veggie stock and keep it warm.

Fry the bacon in a tablespoon of EVOO oil up until a little crispy, then reserved.

Melt a knob of butter in a big pan, fry the sliced onion and enable it to soften.

Include the rice, toast it for 2-3 minutes over a low flame, stirring constantly to avoid it from sticking or burning.

Raise the flame and deglaze with dry gewurztraminer, let it vaporize, stir, then include a ladle of hot stock, stir once again. Include the hot stock one ladle at a time when the rice gets too dry.

Midway through cooking, include half of the crispy Speck and half of the Burrata, stir once again and blend over a low heat.

As quickly as the risotto is prepared, shut off the heat and include the remainder of the Burrata which will melt with the heat, then the remainder of the crispy Speck, a scattering of white pepper, stir and serve.

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