MENU
Ingredients for the risotto
1 kg green asparagus 1 small yellow onion, chopped 2 dessert spoons butter 350 g Carnaroli rice 200 ml dry white wine 1 l vegetable stock 100 g Speck Alto Adige PGI, sliced into matchsticks
To finish
30 g butter, diced 40 g parmesan, grated
preparation
Clean the asparagus, remove the lower woody part of the stem and peel, keeping the tip intact. Cook in boiling water for 4 minutes. Drain, remove the tips, chop in half lengthwise and set to one side. Add a little cooking water to the stems and blend to a creamy consistency.
Melt a spoonful of butter in a frying pan and sauté the onions over a low heat for 10 minutes until tender.
Toast the rice in a saucepan without oil for 3-4 minutes, stirring continuously. Deglaze with the white wine, allow to evaporate, then add 3-4 ladles of stock and the sautéed onion. Cook for 14-15 minutes (check cooking times on packaging), stirring often and adding the remaining stock gradually. Melt another spoonful of butter in the same frying pan as you used to sauté the onions, and brown the matchsticks of Speck Alto Adige PGI until crispy.
1 minute before the end of the cooking time, add the asparagus cream to the risotto. Remove the pan from the heat and stir in the diced butter and grated parmesan. If you prefer a softer consistency, add a little more stock.
Plate the risotto, top with a sprinkling of crispy Speck Alto Adige PGI and the asparagus tips and serve.
Ready to try something new?
See more Speck recipes ...
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
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.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.