Robiola And Crispy Speck Risotto

• 2 cups Carnaroli fine rice (not parboiled)
• 4 cups vegetable broth
• 1 yellow onion very finely chopped
• 3 tablespoons butter
• 1/2 cup dry white wine
• 3/4 cup Robiola Cheese (rind removed)
• 6 slices of Speck
• 1 tablespoon Extra Virgin Olive Oil
• black pepper
• salt

1. Peel and chop very finely the shallots.
2. Cut the speck slices in medium thin strips.
3. Put the vegetable broth in a pan and keep it over low heat so it is always hot.
4. In a pan melt 2 tablespoons of butter over medium heat, add the other shallot and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent.
5. Add the white wine and allow the alcohol to evaporate completely.
6. Add enough broth to just cover the rice, lower the heat to medium-low and allow to cook uncovered until it's almost dry. Add another ladle of broth and stir. Allow to simmer gently until it's almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto.
7. After 15 minutes, remove from the heat, add some freshly grated black pepper, 1 tablespoon of butter, the Robiola cut up in pieces and stir vigorously with a wooden spoon to melt the cheese and obtain a very creamy consistency. Check the seasoning. Cover and let rest for 3 minutes before serving.
8. Meanwhile saute the Speck in a non stick frying pan until crispy.
9. Plate the risotto, adding the crispy Speck on top.rnSprinkle with freshly ground black pepper.

carnaroli fine rice, vegetable broth, yellow onion, butter, white wine, robiola cheese, speck, olive oil, black pepper, salt

Taken from food52.com/recipes/1910-robiola-and-crispy-speck-risotto (may not work)