Leek risotto with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: easy

Preparation time: 45 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Creamed leek:
100 g blanched leeks (using only the green part of the stalk)
25 g butter
Risotto:
75 g Speck Alto Adige PGI (diced)
140 g rice (Carnaroli kind)
olive oil
½ l vegetable broth
20 g grated Parmigiano
25 g butter
50 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Creamed leek:
200 g blanched leeks (using only the green part of the stalk)
50 g butter

Risotto:

150 g Speck Alto Adige PGI (diced)
280 g rice (Carnaroli kind)
olive oil
1 l vegetable broth
40 g grated Parmigiano
50 g butter
100 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Creamed leek:
400 g blanched leeks (using only the green part of the stalk)
100 g butter

Risotto:

300 g Speck Alto Adige PGI (diced)
560 g rice (Carnaroli kind)
olive oil
2 l vegetable broth
80 g grated Parmigiano
100 g butter
200 g Schüttelbrot (South Tyrolean cracker bread)
salt and pepper

Preparation

Creamed leeks:

Chop the leeks and butter together.

Risotto:

Heat the rice with the olive oil without browning. Pour in the vegetable broth to just cover the rice, and gradually top up with the broth as soon as the rice absorbs it. Cook for about 13 minutes, stirring all the time. Lastly, stir in the creamed leeks and grated Parmigiano, seasoning it with salt and pepper. Crumble the Schüttelbrot and mix with the diced Speck Alto Adige PGI. Place a metal ring in the middle of each serving plate and fill with the risotto, then remove the ring and garnish with the Speck Alto Adige PGI and Schüttelbrot.

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