Start by browning the speck in a small pan with a little oil.
Heat a pot over the heat, add the oil, add the rice and let it toast.
Now that the rice is well toasted, pour in half a glass of white wine and let it evaporate.
Once it has evaporated, add a ladle of hot broth and let it cook; from time to time, until the rice is cooked, add a ladle of broth.
Once the rice is nice and creamy, turn off the heat, add the speck and also the Philadelphia, stir vigorously and let it rest for a bit.
Now you are ready to enjoy this delicacy!
Italia, Emilia Romagna
| Energy (kcal) | 160.76 |
| Carbohydrates (g) | 21.37 |
| of which Sugars (g) | 0.6 |
| Fat (g) | 3.29 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 4.97 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.15 |
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