Risotto with Cod and Speck Alto Adige PGI - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Foodblogger

     

Print  
   Risotto with Cod and Speck Alto Adige
For the cracklings:
Speck rind 
250 ml sunflower oil 
½ T fir bud syrup
For the risotto:
some olive oil 
1 shallot 
½ garlic clove 
200 g black Venere rice 
1,5 T risotto rice (e.g. Carnaroli or Arborio)
¼ glass white wine 
750 ml fish stock 
2 T butter 
30 g Parmesan, grated
salt and freshly ground pepper
For the fish:
2 filets of cod (à 150 g)
salt and pepper 
2 thin slices of Speck Alto Adige PGI 
½ garlic clove 
1 T butter 
½ sprig of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
For the cracklings:
Speck rind 
500 ml sunflower oil 
1 T fir bud syrup
For the risotto:
some olive oil 
2 shallots 
1 garlic clove 
400 g black Venere rice 
3 T risotto rice (e.g. Carnaroli or Arborio) 
½ glass white wine 
1.5 l fish stock 
4 T butter 
60 g Parmesan, grated
salt and freshly ground pepper
For the fish:
4 filets of cod (à 150 g)
salt and pepper 
4 thin slices of Speck Alto Adige PGI 
1 garlic clove 
2 T butter 
1 sprig of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
For the cracklings:
Speck rind 
1 l sunflower oil 
2 T fir bud syrup
For the risotto:
some olive oil 
4 shallots 
2 garlic clove 
800 g black Venere rice 
6 T risotto rice (e.g. Carnaroli or Arborio) 
1 glass white wine 
3 l fish stock 
8 T butter 
120 g Parmesan, grated
salt and freshly ground pepper
For the fish:
8 filets of cod (à 150 g)
salt and pepper 
8 thin slices of Speck Alto Adige PGI 
2 garlic cloves 
4 T butter 
2 sprigs of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
  

Preparation

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

Ready to try something new?

See more Speck recipes ...

Pork fillet with mustard wrapped in Speck Alto Adige – recipe

Pork fillet with mustard wrapped in Speck Alto Adige PGI

Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning

to the recipe

Carbonara with Speck Alto Adige - recipe

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.

to the recipe

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

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?

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

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.

to the recipe

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.

to the recipe

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

to the recipe