MENU
Ingredients for the risotto
1 kg green asparagus 1 small yellow onion, chopped 2 dessert spoons butter 350 g Carnaroli rice 200 ml dry white wine 1 l vegetable stock 100 g Speck Alto Adige PGI, sliced into matchsticks
To finish
30 g butter, diced 40 g parmesan, grated
preparation
Clean the asparagus, remove the lower woody part of the stem and peel, keeping the tip intact. Cook in boiling water for 4 minutes. Drain, remove the tips, chop in half lengthwise and set to one side. Add a little cooking water to the stems and blend to a creamy consistency.
Melt a spoonful of butter in a frying pan and sauté the onions over a low heat for 10 minutes until tender.
Toast the rice in a saucepan without oil for 3-4 minutes, stirring continuously. Deglaze with the white wine, allow to evaporate, then add 3-4 ladles of stock and the sautéed onion. Cook for 14-15 minutes (check cooking times on packaging), stirring often and adding the remaining stock gradually. Melt another spoonful of butter in the same frying pan as you used to sauté the onions, and brown the matchsticks of Speck Alto Adige PGI until crispy.
1 minute before the end of the cooking time, add the asparagus cream to the risotto. Remove the pan from the heat and stir in the diced butter and grated parmesan. If you prefer a softer consistency, add a little more stock.
Plate the risotto, top with a sprinkling of crispy Speck Alto Adige PGI and the asparagus tips and serve.
Ready to try something new?
See more Speck recipes ...
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
A recipe for asparagus lovers and all those who aspire to be! Learn more here.