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Risotto with Cod and Speck Alto Adige PGI

A new take on Italian classics: black risotto, cod and pork rinds combine for a new taste experience.

Difficoltà: Medio

Tempo di preparazione: 45 min

Una ricetta di: Foodblogger

Ingredienti

Porzione per

2

people

For the cracklings

  • Speck rind a piacere
  • 250 ml sunflower oil
  • 0.5 cucchiaiofir bud syrup

For the risotto

  • olive oil a piacere
  • 1 shallot
  • 0.5 garlic clove
  • 200 gram black Venere rice
  • 1.5 cucchiaiorisotto rice (e.g. Carnaroli or Arborio)
  • 0.25 glass white wine
  • 750 ml fish stock
  • 2 cucchiaiobutter
  • 30 gram Parmesan (grated)
  • salt and freshly ground pepper a piacere

For the fish

  • 2 filets of cod (à 150 g)
  • salt and pepper a piacere
  • 2 slice Speck Alto Adige PGI
  • 0.5 garlic clove
  • 1 cucchiaiobutter
  • 0.5 sprig of thyme

Further ingredients

  • red beet sprouts a piacere
  • onion sprouts a piacere
  • fir bud syrup a piacere

Risotto with Cod and Speck Alto Adige PGI

Tempo di preparazione 45 min

  1. For the cracklings, cut the Speck rind into 12 triangles with a sharp knife.
  2. Heat the oil in a pot and fry the triangles in it.
  3. Remove the cracklings from the hot oil with a slotted spoon and drain on paper towels.
  4. Brush with the fir bud syrup and bake for 5 minutes in a preheated 180°C convection oven.
  5. Set the caramelized cracklings aside.
  6. For the risotto, heat the olive oil in a pot.
  7. Cut the onion and garlic into fine cubes and cook until transparent in the hot oil.
  8. Add both rice varieties and sauté for 2 minutes.
  9. Deglaze with the white wine and heat, stirring constantly.
  10. Add the fish stock little by little so that the rice is always covered.
  11. Cook, stirring constantly until the risotto is nice and creamy.
  12. Season with salt and pepper and fold in the Parmesan and butter.
  13. Season the cod with salt and pepper.
  14. Wrap the filets loosely around the fish filets and fry in a hot non-stick pan on both sides for about 30 seconds until golden brown.
  15. Crush the garlic clove and add to the fish along with the butter and thyme.
  16. Baste again and again with the melted butter and cook for another 30-60 seconds on each side over medium heat until cooked.
  17. Plate the risotto, top with the cod filets and garnish with the sprouts.
  18. Brush a stripe of fir bud honey on the plate next to the risotto and add the cracklings.