RISOTTO WITH SPECK AND MASCARPONE

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion or leek with the bay leaf and half the Speck until the onion is soft but not browned.
• Add the rice, and toast the grains for up to 5 minutes, stir constantly to prevent it from browning.
• When the rice is crackling hot, add 3 ladlefuls of stock. Keep stirring until most of the stock has been absorbed by the rice.
• Lower the heat and continue to add the stock 2 ladlefuls at a time, stir constantly.
• After about 10-15 minutes, remove the bay leaf then continue to cook the risotto as before, adding stock and stir until the rice has absorbed the liquid.
• When the risotto is creamy and the rice tender but firm to the bite, remove the pan from the heat.
• Stir in the remaining lean Speck, butter and Mascarpone, as well as half the Parmigiano Reggiano.
• Taste and season with salt and pepper then cover and leave to rest for 5 minutes.
• Transfer on to a warmed serving dish, with the remaining Parmigiano Reggiano and serve at once.