Leek risotto with Speck
Course:
Starters
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
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. 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 and Schüttelbrot.