Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 45 min.
Created by: Foodblogger

Butter lettuce risotto with scallops and Speck foam

Ingredients
2 people
4 people
8 people

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

Ready to try something new?

See more Speck recipes ...

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

to the recipe

Calzoni with Speck Alto Adige PGI

Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!

to the recipe

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives and horseradish.

to the recipe

Barley risotto with Speck Alto Adige PGI, apples and cheese - recipe

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!

to the recipe

Potatoes with Speck Alto Adige - recipe

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

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.

to the recipe

Warm white cabbage salad - original Speck Alto Adige - recipe

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

to the recipe

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe

Speck Alto Adige PGI bread - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe