Today we will put tradition and imagination in the pot to obtain a first course like a King. I would like to offer you a special risotto, which mixes sweet, salty and smoked, and combines the aromas of Trentino with those of the Po Valley. The main ingredients? Apples, Speck and Taleggio: don't miss the recipe!
Video of the Recipe
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Identity Card of the Recipe
- 112 KCal Calories per serving
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Ingrediants
- 300 g of rice
- 50 ml of dry white wine
- 2 tablespoons of extra virgin olive oil
- Q.b. (About 800 ml) of water
- Homemade food: 30 g of vegetable cube
- Q.b. of pepper
- 100 g of Taleggio
- 100 g of speck
- 400 g of apples
- 1 sprig of parsley
Materials Needed
- Small saucepan
- Casserole
- Knife
- Vegetable peeler
- Chopping board
- Cooking pan
Preparation
- Bring about 800 ml of water to a boil and add a generous spoonful of homemade vegetable cube (used as an alternative to salt and classic vegetable broth).
Did you know that
In this recipe we have suggested the use of homemade vegetable cube (for the recipe click HERE). As an alternative to cube, it is possible to prepare a vegetable broth by boiling a mix of vegetables such as onion, carrot in salted water. , celery and tomato.- Meanwhile, peel the apples and cut them into cubes. In a saucepan, pour a couple of tablespoons of extra virgin olive oil and brown the apples while maintaining a cheerful flame. After 3-4 minutes, add the rice, toast it and deglaze with dry white wine.
- At this point, add one or two ladles of boiling water with the vegetable cube, cover with the lid and cook like a normal risotto, gradually hydrating it with the boiling broth.
- For best results, we recommend adding the broth a little at a time and stirring often, taking care not to let it boil.
- Cut the speck into strips and sauté it in a pan without adding seasonings, until it has a crunchy consistency.
- A few minutes before the rice is cooked, remove the lid, raise the heat to dry it and mix with the diced Taleggio cheese and a part of crispy speck. Turn off the heat and serve immediately with plenty of pepper, finishing with the speck kept aside.
Alice's comment - PersonalCooker
The sweet-salty-smoked contrast makes the dish so special that it can also be served on special occasions! If you don't like speck, you can replace it with pancetta or raw ham; for an alternative version, instead, I recommend replacing rice with barley, in order to obtain a “barley” with apples!Nutritional values and Health Comment on the recipe
Risotto alle Mele with Speck and Taleggio is a first course with an average caloric intake, mainly supplied by carbohydrates, followed by lipids and peptides.
Carbohydrates are mainly complex (starch), unsaturated fatty acids (monounsaturated) and proteins with medium and high biological value.
Fiber is low, as is cholesterol.
Risotto alle Mele with Speck and Taleggio is a food that does not lend itself to the lacto-ovo vegetarian and vegan diet. It is not recommended for lactose intolerance but not for gluten intolerance.
It can be contextualized in the hypocaloric slimming diet and, in contained portions, in the clinical nutrition of metabolic pathologies; if so, it is essential to respect reduced consumption portions.
The average portion of Apple Risotto with Speck and Taleggio is about 300g (225-335kcal).
