Directions

In a heavy 2-quart saucepan, brown the Speck Alto Adige until crisp; remove and set aside.

Over medium heat, add the oil to the pan and stir in the onion and cook it until it softens. Stir in the rice and cook coating all the rice grains with the oil. Add the wine slowly and stir until it is almost absorbed by the rice.

Begin adding the tomato juice a ladleful at a time and stir until the rice absorbs each addition of the juice. Continue stirring until the rice is cooked but not mushy. Stir the cheese, Speck Alto Adige and a bit of salt into the rice. Serve immediately, garnished with a chiffonade of basil.

Note: You can find risotto spoons on-line.

This recipe is featured on show 2725 – Lombardia Dinner, Milano Style.

This recipe is featured on Season 27 - Episode 2725.