Leek risotto with Speck Alto Adige PGI
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Difficulty: Easy
Preparation time: 45 min
A recipe by: Herbert Hintner
Ingredients
Serves for
2
people
Creamed leek
- 100 gram blanched leeks (using only the green part of the stalk)
- 25 gram butter
Risotto
- 75 gram Speck Alto Adige PGI (diced)
- 140 gram rice (Carnaroli kind)
- olive oil to taste
- 500 ml vegetable broth
- 20 gram grated Parmigiano
- 25 gram butter
- 50 gram Schüttelbrot (South Tyrolean cracker bread)
- salt and pepper to taste
Leek risotto with Speck Alto Adige PGI
Preparation time 45 min
- 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.