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 ...

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Red cabbage-quinoa-roulade with Speck Alto Adige

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Barley risotto with Speck Alto Adige PGI, apples and cheese

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!

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.

Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

Potatoes with Speck Alto Adige

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.