MENU
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.
Ready to try something new?
See more Speck recipes ...
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Elegant and tasty, ideal as appetisers or as a simple and balanced main course.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.