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.