Risotto with Cod and Speck Alto Adige PGI - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 45 min.
Created by: Foodblogger

Ingredients
2 people
4 people
8 people

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 ...

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

to the recipe

Pizza-in-the-pan with Speck Alto Adige PGI – recipe

No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

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 ...

to the recipe

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.

to the recipe

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Ramen with crispy Speck Alto Adige IGP, eggs and chicken - recipe

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.

to the recipe

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

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.

to the recipe

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

to the recipe

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

to the recipe