Lettuce risotto with scallops and Speck Alto Adige PGI foam

Preparation

For the risotto, blanch the lettuce leaves quickly and plunge them into ice water. Drain well in a colander. Melt 20 g butter in a pot and cook the garlic and onion in it until transparent. Add the rice and cook, stirring constantly, for a short time. Deglaze with the white wine. Cook, adding the hot stock bit by bit. Simmer, stirring constantly, until the rice is cooked (about 15-20 minutes). Season with half of the lemon zest, salt and pepper. Mix in the rest of the butter and the grated Parmesan. Purée the lettuce well and fold into the risotto along with the whipped cream. For the Speck foam, cook the Speck Alto Adige PGI and shallots in the butter until transparent, add the herbs and dust with flour. Deglaze with the white wine, season with black pepper and reduce by half. Add the vegetable stock and reduce once again over low heat by half. Strain through a fine sieve. Return to the pot, heat, and add the cream. Do not boil! Season with salt and pepper and foam with an immersion blender. Clean the chanterelles and fry them quickly in butter until cooked. Season with salt and pepper and set aside. Fry the scallops on each side in hot olive oil for about 2 minutes. Remove the pan from the heat and let the scallops finish cooking. Salt. Plate the risotto and top with scallops. Drizzle with Speck foam and garnish with chanterelles, remaining lemon zest and crispy Speck chips.

For the Speck chips, place thin slices of Speck Alto Adige PGI on a parchment lined baking sheet. Bake in a preheated 180°C oven for about 10 minutes until crisp.