Goat Cheese and Speck Brown Risotto

Heat the oil in a saute pan over medium heat. Finely chop the onion and saute it in the oil until soft. Then add the speck/bacon and cook for a couple of minutes on medium. Add the rice and toast it on low-medium for a couple of minutes until it’s coated with the bacon and oil. Then slowly pour in the hot broth, about 1/2 cup a time waiting for the rice to absorb it before adding more.

When the rice is almost cooked (this should take about 20 minutes), add the crumbled goat cheese and stir well. Turn off the heat, add the butter and half of the Parmesan cheese. Stir again and serve decorating each plate with some chopped parsley and with more grated Parmesan cheese

Serve immediately!