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.

 

Ready to try something new?

See more Speck recipes ...

South Tyrolean Speck burger - recipe

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

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... 

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Ravioli with prawns and Speck Alto Adige PGI - recipe

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Lentil Cappuccino with Speck Alto Adige - recipe

Lentil Cappuccino with Speck Alto Adige PGI

Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!