Friday, May 20, 2011

Ricotta risotto with dandelion greens and speck

The speck was an inspired touch.

Speck is a kind of thinly sliced cured pork. The finished risotto was full of fresh dandelion greens, and therefore a touch bitter, so I piled some speck on top and hoped for the best. The fatty richness of the meat offset the bitter greens perfectly. Next time I won't pile them on top, I'll work them all the way through.

Note: because the ricotto is a gloppy cheese, make sure all the broth in the risotto is fully absorbed before adding it. Otherwise you'll end up with something closer to soup.

Standard risotto-making applies. (Onion in oil; arborio rice; add broth and/or wine and stir until rice is done and liquid is absorbed.) About 2/3 of the way through the process, add a chopped bunch of dandelion greens. At the end, stir in about 1/2 cup of ricotta, plus the usual big handful (or two) of shredded parmesan.

If adding speck (or proscuitto), slice into thin ribbons and stir in just at the very end, right before serving.

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