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.

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