Leek risotto with Speck Alto Adige PGI - recipe

Course: starter
Style: modern
Level of difficulty: easy

Preparation time: 45 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Creamed leek:
100 g blanched leeks (using only the green part of the stalk)
25 g butter
Risotto:
75 g Speck Alto Adige PGI (diced)
140 g rice (Carnaroli kind)
olive oil
½ l vegetable broth
20 g grated Parmigiano
25 g butter
50 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Creamed leek:
200 g blanched leeks (using only the green part of the stalk)
50 g butter

Risotto:

150 g Speck Alto Adige PGI (diced)
280 g rice (Carnaroli kind)
olive oil
1 l vegetable broth
40 g grated Parmigiano
50 g butter
100 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Creamed leek:
400 g blanched leeks (using only the green part of the stalk)
100 g butter

Risotto:

300 g Speck Alto Adige PGI (diced)
560 g rice (Carnaroli kind)
olive oil
2 l vegetable broth
80 g grated Parmigiano
100 g butter
200 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Preparation

Creamed leeks:

Chop the leeks and butter together.

Risotto:

Heat the rice with the olive oil without browning. Pour in the vegetable broth to just cover the rice, and gradually top up with the broth as soon as the rice absorbs it. Cook for about 13 minutes, stirring all the time. Lastly, stir in the creamed leeks and grated Parmigiano, seasoning it with salt and pepper. Crumble the Schüttelbrot and mix with the diced Speck Alto Adige PGI. Place a metal ring in the middle of each serving plate and fill with the risotto, then remove the ring and garnish with the Speck Alto Adige PGI and Schüttelbrot.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Tortelli with Speck Alto Adige - recipe

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.

to the recipe

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Gnocchetti with Speck Alto Adige - recipe

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Prawns wrapped in Speck Alto Adige PGI - recipe

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

to the recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

to the recipe

Dumplings with original Speck Alto Adige - recipe

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

to the recipe