Risotto with South-Tyrolean Grey cheese and Speck gelatin
Course:
Starters
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
150g rice (Carnaroli)
1/2l vegetable stock
100g South-Tyrolean Grey cheese
25g Parmiggiano Reggiano
20g butter
Salt, pepper, olive oil
Some chive
For the gelatin
125g vegetable stock
40g Speck Alto Adige PGI
1.5g Agar-Agar
300g rice (Carnaroli)
1l vegetable stock
200g South-Tyrolean Grey cheese
50g Parmiggiano Reggiano
40g butter
Salt, pepper, olive oil
Some chive
For the gelatin
250g vegetable stock
80g Speck Alto Adige PGI
3g Agar-Agar
600g rice (Carnaroli)
2l vegetable stock
400g South-Tyrolean Grey cheese
100g Parmiggiano Reggiano
80g butter
Salt, pepper, olive oil
Some chive
For the gelatin
500g vegetable stock
160g Speck Alto Adige PGI
6g Agar-Agar
Preparation
Risotto
Sweat the risotto rice in some olive oil and add enough vegetable stock to cover the rice, season with salt and pepper. Stir constantly for 13-15 minutes and from time to time add some vegetable stock. Remove from stove and season to taste with South-Tyrolean grey cheese, Parmiggiano Reggiano cheese and the cold butter. Add the remaining 50g South-Tyrolean grey cheese and chive and sprinkle it on the risotto.
Gelatin
Cut the 80g Speck Alto Adige PGI into cubes. Warm the vegetable stock, add agar-agar and stir; add Speck Alto Adige PGI cubes and pour into a bowl, so that you can cut nice cubes afterwards. Let cool for three hours.
Serving suggestion
Place the risotto in the middle of the plate and garnish with South-Tyrolean grey cheese and the Speck-gelatin cubes.