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 ...

Mozzarella with Speck Alto Adige - recipe

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

to the recipe

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

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

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe

Risotto with radicchio and Speck Alto Adige PGI - recipe

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

to the recipe

Rösti with Speck Alto Adige PGI - recipe

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

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