Risottos, finished off with creamy cheese, the choice is endless. In this recipe I chose Robiola cheese to finish off a plain risotto and serve it with crispy Italian Speck on top. A dash of freshly ground pepper and dinner is served. Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. Speck is a juniper-flavored ham originally from the North of Italy although they also make it in Germany. I used Italian Speck.

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