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Risotto with grey cheese, Schüttelbrot, speck and wild herbs

Time to prepare: 45 min.
Difficulty: medium
4 servings
A Simply guat-Rezept by Manuel Ebner

Ingredients

4 servings
  • 60 g Speck Alto Adige PGI
  • 320 g risotto rice (e.g. Carnaroli)
  • 40 g grey cheese, 1 l water or light vegetable broth
  • 50 g Schüttelbrot crispbread with the South Tyrolean seal of quality
  • Wild herbs to your preference
  • 40 g Parmesan cheese, grated
  • 40 g butter with the South Tyrolean seal of quality
  • salt
  • olive oil
  • Seed oil

Preparation

Time to prepare: 45 min.
Difficulty: medium
Cut the speck into small cubes. Wash the wild herbs and set aside. Crumb the Schüttelbrot with a meat tenderiser and toast the crumbs in a frying pan, using a little seed oil, until they are golden brown. Crumb the grey cheese. To make the risotto, briefly toast the rice in a dry stockpot. Add some of the hot water or vegetable broth, add salt and simmer for 12–13 minutes, stirring constantly and adding more liquid gradually. Remove the rice from the heat and stir in the grey cheese, butter and Parmesan cheese. Voilà! Add salt to taste. To serve, scoop a few spoonfuls of rice onto a plate and sprinkle the Schüttelbrot crumbs over it and arrange the wild herbs on top. Garnish with the speck cubes.
Wine recommendation: Alto Adige Pinot Grigio

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