Start by browning the speck in a small pan with a little oil.
Heat a pot on the stove, add the oil, put in the rice, and let it toast.
Once the rice is well toasted, pour in half a glass of white wine and let it evaporate.
Once evaporated, add a ladle of hot broth and let it cook, occasionally adding a ladle of broth until the rice is cooked.
Once the rice is nice and creamy, turn off the heat, add the speck and Philadelphia, stir vigorously, and let it rest for a bit.
Now you're ready to enjoy this delicacy!
Italia, Emilia Romagna
| Energy (kcal) | 99.46 |
| Carbohydrates (g) | 6.62 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 3.24 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 3.62 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.15 |
