Radicchio Risotto

Method

1. Fill a bowl with ice water. Submerge the radicchio leaves to reduce bitterness, then drain and dry thoroughly.
2. Cut the radicchio into leaves or julienne; set aside for the salad.
3. Finely dice the speck into small cubes for the crispy topping.
4. (Optional) Put speck trimmings or rind into a pot with water and bring to a simmer to create a light broth. Keep warm.
5. In a large pot, start toasting the rice with a pinch of salt over medium heat for about 1 minute.
6. Add the speck broth (or warm water) a ladle at a time, stirring frequently. Cook for about 9 minutes, adjusting liquid as needed.
7. While the rice cooks, quickly sauté the speck cubes in a non-stick pan with a little olive oil until crispy. Drain and set aside.
8. When the rice is al dente, turn off the heat. Add butter (regular and acidic butter), grated Parmigiano Reggiano, and cubed taleggio. Stir vigorously to mantecare (creamy emulsion). Adjust consistency with a splash of broth if needed.
9. Dress the reserved radicchio leaves with a pinch of salt and extra virgin olive oil.
10. Serve the risotto on a plate. Top with crispy speck cubes and the fresh radicchio salad. Optionally garnish with a few Sichuan peppercorns or black pepper.