- First courses
- MEDIUM
- 40 min
Leek and speck risotto
2 Nonno Nanni cheese wedges
200 g leeks
80 g butter
150 g speck
280 g rice (Carnaroli)
Extra-virgin olive oil
1 litre vegetable stock
40 g Parmesan cheese
Salt
Pepper
Nonno Nanni Formaggini are creamy with a delicate taste of stracchino and can be tasted any time of the day.
Method
Heat about 1 litre of vegetable stock in a saucepan. Braise the leeks cut into rings in a large non-stick pan with 40 grams of butter and a dash of olive oil. Add the speck cut into small pieces and saute. Add the rice to the pan and begin to pour in the stock gradually, stirring constantly until cooked (usually about 15 minutes). To thicken, add the 2 Nonno Nanni cheese wedges, Parmesan cheese, salt, pepper and the remaining butter. Serve hot with a few flakes of Parmesan cheese as final decoration.
Formaggini
Recipe devised by food blogger
Francesca Maria Battilana
Breakfast at Tiffany's
My virtual world in minimalist style, just like the ’50s diva in Breakfast at Tiffany’s. Blogger, freelancer & food writer. Because food never goes out of style. Because food never goes out of style.
