Leek Risotto with SPECK ALTO ADIGE PGI

Hearty enough to be a one-dish meal, this risotto deliciously showcases the light smoky flavor of Speck Alto Adige PGI.

Difficulty: Moderate

Cook Time: 40 mins

Serves: 4 People

PREPARATION

1. We are using the light green portion of the leeks. Cut the dark, tough leaves off the tops of the leeks and discard. Then cut off the bottom white portion and reserve for another use.

2. Quarter and wash the light green leek sections well. Blanch the leeks in rapidly boiling water for two minutes, until tender and bright green. Place in a colander and run under cold water to stop the cooking. Drain and wrap in several layers of paper towels. Squeeze out all the liquid. Chop finely with the butter. Set aside.

3. Cut the Speck Alto Adige PGI into “ (3mm) slices and then cut into matchstick pieces. Set aside.

4. Heat olive oil in a large sauté pan over medium. Add rice and cook, stirring constantly, for three to four minutes until the grains become a bit opaque and toasted. Add wine and simmer until the liquid evaporates, about 30 seconds.

5. Add one cup (240 ml) of the broth and allow to simmer, stirring often. Time the risotto from this point for a total cooking time of 18 minutes. As the rice absorbs the broth, add about one half cup (120 ml) at a time. Continue to add broth a little at a time as the rice absorbs it. Be careful not to add too much broth at the end of the cooking because the rice should be naturally creamy, not swimming in broth or dry and sticky.

6. Stir in the leek/butter and the grated Asiago PDO to give the risotto a creamy and velvety consistency.

7. Serve immediately into warm shallow bowls. Pile Speck Alto Adige PGI on top of each serving.

INGREDIENTS

7 ounces (200 grams) about 7” (20 cm) of the light green part of several leeks

1 ounce (30 g) unsalted butter

5 ounces (140 g) Speck Alto Adige PGI, without the rind

2 tablespoons (35 ml) extra virgin        olive oil

7 ounces (200 g) 1 cup Arborio or Carnaroli rice

½ cup (120 ml) white wine

1 quart (1 l) well salted vegetable broth

2 ounces (55 g) ¾ cup grated Aged Asiago PDO

INGREDIENTS

7 ounces (200 grams) about 7” (20 cm) of the light green part of several leeks

1 ounce (30 g) unsalted butter

5 ounces (140 g) Speck Alto Adige PGI, without the rind

2 tablespoons (35 ml) extra virgin        olive oil

7 ounces (200 g) 1 cup Arborio or Carnaroli rice

½ cup (120 ml) white wine

1 quart (1 l) well salted vegetable broth

2 ounces (55 g) ¾ cup grated Aged Asiago PDO

PREPARATION

1. We are using the light green portion of the leeks. Cut the dark, tough leaves off the tops of the leeks and discard. Then cut off the bottom white portion and reserve for another use.

2. Quarter and wash the light green leek sections well. Blanch the leeks in rapidly boiling water for two minutes, until tender and bright green. Place in a colander and run under cold water to stop the cooking. Drain and wrap in several layers of paper towels. Squeeze out all the liquid. Chop finely with the butter. Set aside.

3. Cut the Speck Alto Adige PGI into “ (3mm) slices and then cut into matchstick pieces. Set aside.

4. Heat olive oil in a large sauté pan over medium. Add rice and cook, stirring constantly, for three to four minutes until the grains become a bit opaque and toasted. Add wine and simmer until the liquid evaporates, about 30 seconds.

5. Add one cup (240 ml) of the broth and allow to simmer, stirring often. Time the risotto from this point for a total cooking time of 18 minutes. As the rice absorbs the broth, add about one half cup (120 ml) at a time. Continue to add broth a little at a time as the rice absorbs it. Be careful not to add too much broth at the end of the cooking because the rice should be naturally creamy, not swimming in broth or dry and sticky.

6. Stir in the leek/butter and the grated Asiago PDO to give the risotto a creamy and velvety consistency.

7. Serve immediately into warm shallow bowls. Pile Speck Alto Adige PGI on top of each serving.

To learn more about Speck Alto Adige PGI click here