Risotto with Cod and Speck Alto Adige PGI - recipe

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

     

Print  
   Risotto with Cod and Speck Alto Adige
For the cracklings:
Speck rind 
250 ml sunflower oil 
½ T fir bud syrup
For the risotto:
some olive oil 
1 shallot 
½ garlic clove 
200 g black Venere rice 
1,5 T risotto rice (e.g. Carnaroli or Arborio)
¼ glass white wine 
750 ml fish stock 
2 T butter 
30 g Parmesan, grated
salt and freshly ground pepper
For the fish:
2 filets of cod (à 150 g)
salt and pepper 
2 thin slices of Speck Alto Adige PGI 
½ garlic clove 
1 T butter 
½ sprig of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
For the cracklings:
Speck rind 
500 ml sunflower oil 
1 T fir bud syrup
For the risotto:
some olive oil 
2 shallots 
1 garlic clove 
400 g black Venere rice 
3 T risotto rice (e.g. Carnaroli or Arborio) 
½ glass white wine 
1.5 l fish stock 
4 T butter 
60 g Parmesan, grated
salt and freshly ground pepper
For the fish:
4 filets of cod (à 150 g)
salt and pepper 
4 thin slices of Speck Alto Adige PGI 
1 garlic clove 
2 T butter 
1 sprig of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
For the cracklings:
Speck rind 
1 l sunflower oil 
2 T fir bud syrup
For the risotto:
some olive oil 
4 shallots 
2 garlic clove 
800 g black Venere rice 
6 T risotto rice (e.g. Carnaroli or Arborio) 
1 glass white wine 
3 l fish stock 
8 T butter 
120 g Parmesan, grated
salt and freshly ground pepper
For the fish:
8 filets of cod (à 150 g)
salt and pepper 
8 thin slices of Speck Alto Adige PGI 
2 garlic cloves 
4 T butter 
2 sprigs of thyme
Further ingredients:
red beet sprouts
onion sprouts
fir bud syrup
  

Preparation

For the cracklings, cut the Speck rind into 12 triangles with a sharp knife. Heat the oil in a pot and fry the triangles in it. Remove the cracklings from the hot oil with a slotted spoon and drain on paper towels. Brush with the fir bud syrup and bake for 5 minutes in a preheated 180°C convection oven. Set the caramelized cracklings aside. For the risotto, heat the olive oil in a pot. Cut the onion and garlic into fine cubes and cook until transparent in the hot oil. Add both rice varieties and sauté for 2 minutes. Deglaze with the white wine and heat, stirring constantly. Add the fish stock little by little so that the rice is always covered. Cook, stirring constantly until the risotto is nice and creamy. Season with salt and pepper and fold in the Parmesan and butter. Season the cod with salt and pepper. Wrap the filets loosely around the fish filets and fry in a hot non-stick pan on both sides for about 30 seconds until golden brown. Crush the garlic clove and add to the fish along with the butter and thyme. Baste again and again with the melted butter and cook for another 30-60 seconds on each side over medium heat until cooked. Plate the risotto, top with the cod filets and garnish with the sprouts. Brush a stripe of fir bud honey on the plate next to the risotto and add the cracklings.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.

to the recipe

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

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

to the recipe

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

to the recipe

Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

to the recipe

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe