Risotto ai Porri e Speck Alto Adige PGI (Risotto with Leeks and Speck Recipe)

Cut the dark, tough leaves off the tops of the leeks and discard. Reserve the light green portion of the leeks and cut off the bottom white portion (you can reserve this part for another use).

Quarter and wash the light green leek sections well. Blanch the leeks in rapidly boiling water for two minutes, until tender and bright green. Place in a colander and run under cold water to stop the cooking. Drain and wrap in several layers of paper towels. Squeeze out all the liquid, then chop finely with the butter. Set aside.

Cut the Speck Alto Adige PGI into ⅛-inch slices, then cut into matchstick pieces. Set aside.

Heat olive oil in a large sauté pan over medium heat. Add the rice and cook, stirring constantly, for three to four minutes, until the grains become a bit opaque and toasted. Add the wine and simmer until the liquid evaporates, about 30 seconds.

Add one cup of the broth and allow to simmer, stirring often. Time the risotto from this point for a total cooking time of 18 minutes. As the rice absorbs the broth, ladle in about a half-cup of additional broth at a time. Continue to add broth a little at a time as the rice absorbs it, but be careful not to add too much broth at the end of the cooking –  the rice should become naturally creamy, not swimming in broth or dry and sticky.

Stir in the leek/butter and the grated Asiago PDO to give the risotto a creamy and velvety consistency. Serve immediately in warm shallow bowls. Garnish with the sliced Speck Alto Adige PGI on top of each serving.