Risotto with Speck and Scamorza

This recipe is for a first course made of rice, Scamorza (Italian cheese) and speck. This dish is typical of the winter period.

INGREDIENTS (for 2 people)

160 g of Rice
1/2 Vegetable stock-cube
1/4 of Onion
Extra virgin olive oil
100 g of Speck
100 g of Scamorza (Italian Cheese)
Parmesan

PREPARATION TIME: 10 min

COOKING TIME: 15-18 minutes

DIFFICULTY: medium

WINE: Alto Adige Schiava (Red wine)

PREPARATION
Prepare broth with water and ½ stock-cube vegetable in a pot.

Peel and chop the onion and cut the speck into cubes.

Heat extra virgin olive oil, put in it the chopped onion and the cubes of speck and wait until they get brown. Add rice and make it roast.

Start to add 1 ladle of hot broth stirring until it is absorbed continue in this way, adding ladles of hot broth, for about 15-20 minutes.

At the end of the cooking the rice must be slightly firm to the teeth. In the meantime cut Scamorza (Italian cheese) into thin slices and make a layer on the bottom of a platter.

When rice is cooked add it to scamorza. Serve hot together with some Parmesan if desired.
This is the result:

BUON APPETITO!