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

     

Print  
   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.
 
back to the recipes
startermodernmin45mediumhighlight

Ready to try something new?

See more Speck recipes ...

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

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 ...

to the recipe

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

to the recipe

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

to the recipe

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

to the recipe

Risotto with grey cheese and Speck Alto Adige PGI gelatin

Risotto with grey cheese and speck

Something entirely new can result from the melding of Italian traditional dishes and modern South Tyrolean cuisine ...

to the recipe

French toast with smoked mackerel and Speck Alto Adige

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

to the recipe

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

to the recipe

Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.

to the recipe