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

     

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  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.

 

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