The speck and robiola cheese risotto is a combining you've never tried? I suggest you try it: it's a real delicacy!
For those who always eat the same risotto with butter and parmesan cheese only, this recipe is going to be a very big surprise! I love recipes in which are contrasting consistencies, like this one, where the crunchiness of speck meet the softness of robiola cheese.
Speck is a typical smoked ham from northern Italy while robiola is a soft cheese from northern Italy as well.
I had never tried to make this combining so I must thank Francesca from Rome who sent me the recipe.
My husband loved it! And my daughters too just because they love ham and everything alike.
If you love speck, I suggest you try the Radicchio and Speck Pasta and the Zucchini, Speck and Fontina Cheese Pasta Sauce.
While if you're looking for other creamy risotto recipes, you must try the Asparagus and Pancetta Risotto, Seafood Risotto, Vegetables Risotto, Italian Radicchio and Taleggio Cheese Risotto, Zucchini Shallot and Carrots Risotto, Artichokes Risotto and the Squids and Mushrooms Risotto.
Have a look at all my Cooking Risotto Suggestions.
- 100 g Speck
- 1 Tbs Make-ahed Mirepoix
- 30 g Extra-Virgin Olive Oil
- 400 g Parboiled Rice
- 1 Spoon Thermomix Vegetable Stock Cube
- 950 g Water
- 1 Robiola Cheese Pack
How to prepare the Speck and Robiola Cheese Italian Risotto
Put speck into the bowl and grind. 5 Sec. Speed 7.
Add olive oil and the mirepoix. 3 Min. 100°C Speed 1 Reverse.
Add rice and roast. 3 Min. 100°C Speed 1 Reverse.
Add water and stock cube, mix well with the spatula and cook. 13 Min. 100°C Speed 1 Reverse.
Add the robiola cheese and mix. 1 Min. Speed 2 Reverse.
Translated from the Italian recipe
Risotto Speck e Robiola Bimby
Photocredit: Sebastian Mary