Rice pilaf with radicchio, speck and pecorino

The evening of the 15th is approaching and rehearsals begin. We need recipes that are easy to eat, tasty, typical and of course which have an aesthetic effect!  What do you think about these cubic of rice??

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Ingredients:

  • Pepper and salt
  • 60 g of butter
  • vegetable broth (about 8 dl)
  • 3 tablespoons Extra Virgin Olive Oil
  • 350 g of long grain rice, Basmati
  • 100 grams Speck (or bacon)
  • 2 small heads of radicchio Rosso
  • 100 grams Smoked scamorza or young pecorino

Prepare the ingredients: cut the radicchio into strips, wash it and dry it; chop the speck or bacon. Put the rice into a bowl and wash it under cold running water. Measure twice the rice’s volume of broth. Heat the broth and, meanwhile, turn on the oven to 170 ° C.

Make the sauce. Make the butter in the pan for a few minutes, add the speck/bacon till it become crispy, then the radicchio previously cooked and mix. After 1 minute, add the rice. Toast it mixing it with all the ingredients until it will be glossy. Add, all at once, the hot broth. Adjust salt and pepper, cover the pan and put in the oven for 16-18 minutes. Without stirring the rice, check the cooking. When ready remove the pan from the oven.

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Let cool rice and at this point creates mall square with a “coppa pasta” or simply small balls. Lay over each piece a small piece of pecorino or scamorza and brown in the oven for 5 minutes.

What do you think about the result?!

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