Lettuce risotto with scallops and Speck Alto Adige PGI foam

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Foodblogger

     

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  Butter lettuce risotto with scallops and Speck foam



For the risotto:
200 g green butter lettuce leaves 
1 shallot, finely diced 
½ garlic clove, finely diced 
25 g butter 
125 g risotto rice (e.g. Carnaroli) 
100 ml dry white wine 
250 ml poultry stock 
250 ml vegetable stock
¼ lemon, and its zest
salt and pepper 
25 g Parmesan, grated 
25 g whipped cream
For the Speck foam:
25 g Speck Alto Adige PGI, finely diced 
1 shallot, finely diced 
½ T butter 
½ T flour 
½ sprig of thyme 
1 sprig of marjoram
50 ml white wine 
150 ml vegetable stock
50 ml cream
salt and pepper
Further ingredients:
125 g chanterelles
some butter
salt and pepper 
6 scallops, shelled and cleaned
olive oil 
4 Speck chips
For the risotto:
400 g green butter lettuce leaves 
2 shallots, finely diced 
1 garlic clove, finely diced
50 g butter 
250 g risotto rice (e.g. Carnaroli) 
200 ml dry white wine 
500 ml poultry stock 
500 ml vegetable stock 
½ lemon, and its zest
salt and pepper
50 g Parmesan, grated
50 g whipped cream
For the Speck foam:
50 g Speck Alto Adige PGI, finely diced 
2 shallots, finely diced 
1 T butter 
1 T flour 
1 sprig of thyme 
2 sprigs of marjoram 
100 ml white wine 
300 ml vegetable stock 
100 ml cream
salt and pepper
Further ingredients:
250 g chanterelles
some butter
salt and pepper 
12 scallops, shelled and cleaned
olive oil 
4 Speck chips
For the risotto:
800 g green butter lettuce leaves 
4 shallots, finely diced 
2 garlic cloves, finely diced 
100 g butter 
500 g risotto rice (e.g. Carnaroli) 
400 ml dry white wine 
1 l poultry stock 
1 l vegetable stock 
1 lemon, and its zest
salt and pepper 
100 g Parmesan, grated 
100 g whipped cream
For the Speck foam:
100 g Speck Alto Adige PGI, finely diced 
1 shallot, finely diced 
2 T butter 
2 T flour 
2 sprigs of thyme 
4 sprigs of marjoram 
200 ml white wine 
600 ml vegetable stock 
200 ml cream
salt and pepper
Further ingredients:
500 g chanterelles
some butter
salt and pepper 
24 scallops, shelled and cleaned
olive oil 
8 Speck PGI chips
 

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.

 

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