Malty risotto with speck and radicchio

Ingredients

For 1 serving

• Carnaroli rice75 g
• Speck40 g
• Radicchio100 g
• Onion30 g
• Beef broth400 ml
• Barley malt syrup5 g
• Extra virgin olive oil5 g
• Grana Padano10 g
• Beer60 ml
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: November – March

Method

1. Heat the meat stock in a small pan, dissolve the barley malt syrup in it and keep it hot over the lowest heat. Cut the speck into strips and the radicchio into thin shreds, and finely chop the onion.
2. Fry the speck in a dry non-stick pan over medium heat for 3–4 minutes, until crisp; set half aside for garnish.
3. Heat the olive oil in a saucepan over medium heat and fry the onion with the rest of the speck for 3 minutes, until the onion is translucent; add the radicchio and let it wilt for 2 minutes.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the beer and let it evaporate.
5. Cook for 17 minutes, adding a ladle of the malt stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy.
6. Off the heat, stir in the grated Grana Padano, rest for a minute and serve with the crisp speck and a grind of black pepper.