Inspired by a meal we had in Italy's Franciacorta wine region, this Risotto with Pears and Speck recipe is a twist on Champagne risotto made with pears, speck, and quality bubbles.
2mediumleeksends trimmed, quartered lengthwise then thinly sliced crosswise
11/2 cupsArborio rice
1cupFranciacorta or another sparkling wine
2mediumripe Red d'Anjou pearsdiced
Dashwhite balsamic vinegar(optional)
1/4cupfinely grated Parmigiano-Reggiano cheese
3tablespoonsMascarpone cheeseor robiola bosina cheese, for garnish (optional)
Instructions
Heat The Broth: Heat the oven to 400°F. Place broth in a small saucepan and keep warm over low heat.
Sauté The Leek: Heat butter in a large saucepan over medium heat. When foaming subsides, add leek, season with salt and freshly ground black pepper, and cook until translucent, about 5 minutes.
Crisp The Speck Or Prosciutto: Meanwhile, arrange the speck or prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Meanwhile, add the grains and stir to coat in the oil. Add the wine and cook until the alcohol smell is cooked off.
Simmer The Risotto: Reduce heat to medium-low and simmer, adding the broth one ladleful at a time and stirring occasionally, until the broth is absorbed (it should be cooking at a simmer the whole time). Continue adding broth until it is all absorbed and the barley is al dente (firm but not chalky) and the risotto is a porridge-like consistency, about 30 minutes.
Finish The Risotto: Stir in 1 cup of water, season with salt and freshly ground black pepper, and stir in pears. If desired, add vinegar, cover and set aside to rest a few minutes. Stir in the Parmiggiano cheese then taste and adjust seasoning.
Divide risotto among serving bowls, top with mascarpone or robiola, drizzle with olive oil, top with crisp speck, add freshly ground black pepper, and serve.