Serves for: 2 people

Preparation: 1 hour

Difficulty: Medium


  • 320 g of carnaroli rice

  • 100 g Prosciutto Crudo San Francesco, cut into julienne strips

  • 1 head of red radicchio, washed and finely chopped

  • 1 medium onion, chopped

  • 1 litre of vegetable stock

  • 1 glass of dry white wine

  • 60 g grated Parmesan cheese

  • 40 g butter

  • Extra virgin olive oil

  • Salt and black pepper to taste


  • Bring the vegetable stock to the boil and keep it hot.
  • In a large frying pan, sauté the onion in a little olive oil.
  • Add the red radicchio and let it wilt until tender.
  • Add the julienne-cut Prosciutto Crudo Prosciuttificio San Francesco and brown it lightly.
  • Add the rice to the pan and toast it for a few minutes, stirring well to give it flavour. Pour the dry white wine over the rice and stir until the wine has evaporated.
  • Start adding the vegetable stock one ladle at a time, stirring constantly.
  • Continue adding the stock as it is absorbed by the rice.
  • Cooking will take about 18-20 minutes, making sure the rice remains al dente.
  • When the rice is almost cooked, add the butter and grated Parmesan cheese. Mix well until a creamy consistency is achieved.
  • Season with salt and pepper to taste.
  • Serve the risotto in individual portions.
  • Garnish with a light sprinkling of Parmesan cheese and a few thin slices of Prosciutto Crudo San Francesco.
  • Serve hot and enjoy the perfect combination of the creaminess of the risotto, the strong flavour of the prosciutto crudo and the delicate bitterness of the red radicchio.


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