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 ...

Speck Alto Adige PGI bread

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

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.

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Summer skewers with Speck Alto Adige PGI, apple and courgette

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

Farmer’s Omelette with Speck Alto Adige PGI

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!