Risotto with Cod and Speck Alto Adige PGI
A new take on Italian classics: black risotto, cod and pork rinds combine for a new taste experience.
Difficulty: Medium
Preparation time: 45 min
A recipe by: Foodblogger
Ingredients
Serves for
2
people
For the cracklings
- Speck rind to taste
- 250 Milliliters sunflower oil
- 0.5 tablespoon fir bud syrup
For the risotto
- olive oil to taste
- 1 shallot
- 0.5 garlic clove
- 200 Grams black Venere rice
- 1.5 tablespoon risotto rice (e.g. Carnaroli or Arborio)
- 0.25 Glass white wine
- 750 Milliliters fish stock
- 2 tablespoon butter
- 30 Grams Parmesan (grated)
- salt and freshly ground pepper to taste
For the fish
- 2 filets of cod (à 150 g)
- salt and pepper to taste
- 2 Slice Speck Alto Adige PGI
- 0.5 garlic clove
- 1 tablespoon butter
- 0.5 sprig of thyme
Further ingredients
- red beet sprouts to taste
- onion sprouts to taste
- fir bud syrup to taste
Risotto with Cod and Speck Alto Adige PGI
Preparation time 45 min
- 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.