Leek risotto with Speck Alto Adige PGI

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

Print  
  Leek risotto with Speck



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.

 

Ready to try something new?

See more Speck recipes ...

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

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

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!