Risotto with Cod and Speck Alto Adige PGI

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.

 

Ready to try something new?

See more Speck recipes ...

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time. 

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.

“Hasselback potatoes” with Speck Alto Adige and sour cream

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Speck Alto Adige ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

Macaroni with Speck Alto Adige, tomatoes and courgette

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.