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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.
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