Risotto with grey cheese and Speck Alto Adige PGI gelatin

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

Print  
  Risotto with grey cheese and Speck



150 g rice (Carnaroli) 
½ l vegetable stock 
100 g South Tyrolean Grey cheese 
25 g Parmiggiano Reggiano 
20 g butter
salt, pepper, olive oil
some chive
For the gelatin: 
125 g vegetable stock 
40 g Speck Alto Adige PGI 
1.5 g Agar-Agar
300 g rice (Carnaroli) 
1 l vegetable stock 
200 g South Tyrolean Grey cheese
50 g Parmiggiano Reggiano 
40 g butter
salt, pepper, olive oil
some chive
For the gelatin: 
250 g vegetable stock 
80 g Speck Alto Adige PGI 
3 g Agar-Agar
600 g rice (Carnaroli) 
2 l vegetable stock 
400 g South Tyrolean Grey cheese 
100 g Parmiggiano Reggiano 
80 g butter
salt, pepper, olive oil
some chive
For the gelatin: 
500 g vegetable stock 
160 g Speck Alto Adige PGI 
6 g Agar-Agar
 

Preparation

Risotto:

Sweat the risotto rice in some olive oil and add enough vegetable stock to cover the rice, season with salt and pepper. Stir constantly for 13-15 minutes and from time to time add some vegetable stock. Remove from stove and season to taste with South Tyrolean grey cheese, Parmiggiano Reggiano cheese and the cold butter. Add the remaining 50 g South Tyrolean grey cheese and chive and sprinkle it on the risotto.

Gelatin:

Cut the 80 g Speck Alto Adige PGI into cubes. Warm the vegetable stock, add agar-agar and stir; add Speck Alto Adige PGI cubes and pour into a bowl, so that you can cut nice cubes afterwards. Let cool for three hours.

Serving suggestion:

Place the risotto in the middle of the plate and garnish with South Tyrolean grey cheese and the Speck-gelatin cubes.

 

Ready to try something new?

See more Speck recipes ...

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

Ravioli with prawns and Speck Alto Adige PGI

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!

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

Gnocchi with Speck Alto Adige, beets and goat cheese

Gnocchi with beets

Lovers of Italian cuisine should definitely try out this dish! Speck Alto Adige, cream cheese and beetroot make this hearty dish delicious.

Potatoes with Speck Alto Adige

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.