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 ...

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, horseradish and Speck Alto Adige PGI.

to the recipe

Risotto with radicchio and Speck Alto Adige - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.

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

Roasted pears with Speck Alto Adige, gorgonzola, honey and walnuts – Recipe

Roasted pears wrapped in Speck Alto Adige PGI with melted gorgonzola, honey and crunchy walnuts served on a plate

Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.

to the recipe

Plaited breadsticks and Speck Alto Adige PGI - recipe

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

to the recipe

Speck Alto Adige PGI layered pie - recipe

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

to the recipe

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

to the recipe

The Marende: A traditional South Tyrolean snack

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

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 PGI. For brunch or as a starter.

to the recipe

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

to the recipe