A Winter Risotto Recipe Inspired by the Italian Alps
Italian cooking in the Dolomites is shaped by the region’s mountainous winters, local ingredients, and a deep respect for tradition. Meals are simple, nourishing, and designed to be shared – especially during the quiet weeks after the holidays.
Our Winter Tavola and Tavola + Vino collaboration with chef Deborah Dal Fovo brought us back to these alpine roots. Her cooking reflects the flavors of Northern Italy, where risotto, cured meats, and seasonal produce take center stage. Today, we’re sharing one of her most beloved dishes: Apple Risotto with Speck and Honey, a classic from the Dolomites that balances savory depth with gentle sweetness.
Apple Risotto with Speck and Honey
A classic Dolomites risotto recipe
In the Italian Alps, risotto often leans richer and heartier than its counterparts in the south. Speck, a lightly smoked cured ham from Alto Adige, adds warmth and depth, while apples from mountain orchards bring balance and brightness.
Ingredients
Makes 4 servings
- 6 cups/1500ml homemade vegetable broth (or 4 cups vegetable broth plus 2 cups water)
- 2 tablespoons extra virgin olive oil
- 8 tablespoons/113g cold butter, cut into small cubes, divided
- 1 large shallot or ½ medium white onion, very finely minced (about 1/3 cup)
- 2 large Golden Delicious apples, peeled, cored, and cut into ½-inch dice
- 3.5 ounces/100g sliced Speck, cut into small dice
- 2 cups/400g Principato di Lucedio Carnaroli rice
- ½ cup/120ml dry white wine
- 3/4 cup finely grated Trentingrana or Parmigiano Reggiano, plus more to garnish
- 2 teaspoons Mieli Thun Sunflower Honey
- Kosher or sea salt
- Freshly ground black pepper
Directions
Bring the broth to a boil, then reduce heat to low and keep warm on stove. In a heavy-bottomed skillet, heat the olive oil, 2 tablespoons of the butter, minced shallots, a pinch of salt, and 3 tablespoons water over medium-low heat. Cook gently, stirring occasionally, until shallots are soft and translucent and the water has evaporated.
Add 2 more tablespoons of the butter (keep the remaining butter cold). When melted, scatter the apples in the pan, season lightly with salt and pepper, and cook 2 minutes, tossing in the butter until glazed and just tender.
Remove from heat, toss in the speck and set aside.
Spread the rice in an even layer in a large, heavy-bottomed sauté pan or casserole over medium heat. Toast the rice, stirring with a wooden spoon, for 4-5 minutes until grains are transparent around the edges with an opaque center. Add the wine and cook, stirring, until the alcohol has completely evaporated and the liquid is fully absorbed.
Add hot broth by the ladleful to barely cover the rice by a thin veil and cook at a moderate simmer, adding more when needed, stirring frequently for 12-13 minutes. Add the glazed apples and cook 4-5 minutes more, adding broth if needed, until rice is al dente (tender yet firm to the bite) and most all liquid has been absorbed.
Remove from heat and stir in the remaining cold butter cubes, grated Parmigiano, and honey. Mantecare or whip risotto vigorously with a wooden spoon until creamy, adding a splash of broth to create a flowing risotto. Taste and adjust seasoning. Let risotto rest for at least five minutes. Ladle onto warm plates and garnish with a sprinkling of Parmigiano-Reggiano.
Need help completing the meal? Take a look at our complete Taste of Trentino collection.
