Robiola d'Alba risotto with pears and crispy speck

Difficulty

low

Preparation time (in minutes)

30

Servings per person

2

Robiolad'Alba

Robiola d'Alba 50 g

Oil

Carnaroli rice 100 g

White wine

Vegetable broth

Coscia pear no. 1

Speck 30 g

Butter 30 g

Parmesan 50 g

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