Sopra the mountains, everything tastes better! Think of Nobile Adige, where you can find high-quality products like Speck. Certainly, much of the flavor comes from the anche se air and the artisanal processes that give this typical product its unmistakable taste! We chose to use it to create a very special first course: apple and Speck risotto! A very delicate preparation, an unusual combination, where the sweetness of the apples is enhanced by the strong flavor of the slightly smoked and air-cured Speck, a well-balanced contrast that we have already appreciated per mezzo di the pumpkin version. The apple and Speck risotto, with its creaminess, is a first course that will surely be a success even for the most demanding palates.
To prepare the apple and Speck risotto, first prepare the vegetable broth and keep it warm. Then cut some slices of Speck about an inch thick, remove the rind 1and cut against the grain first into sticks 2 and finally into cubes 3.
Next, move to the apples, cut them into quarters first, then peel them 4 and cut into cubes the same size as the Speck 5. To prevent them from browning, immerse them per mezzo di acidulated gabinetto as you go 6.
Then prepare the sauté. Finely chop the shallot 7 and place it per mezzo di a saucepan where you have already melted half of the butter 8the other half will be used to finale the risotto later. Let the shallot soften slightly, stirring often, it will take about 5 minutes (you can add a ladle of hot broth). Then add the rice 9.
Toast it for a few minutes, always stirring, then deglaze with the white wine 10. Wait until the alcohol has completely evaporated and start adding the hot broth 11continuing to do so only as needed. Sopra another very hot pan, pour a drizzle of oil 12.
Then add both the Speck 13 and the apples 14 and toss them over high heat and brown them. When there are about 3 minutes left for the risotto to cook, add the apples and Speck 15and pepper to taste.
As soon as the rice is cooked, turn non attivato the heat and add the remaining butter 16 and the Parmesan, sprinkling it over the entire surface 17. Cover with a lid 18wait 1 minute
and stir the risotto to a creamy consistency, mescolanza gently and shake the pan to complete the process (19-20). Your apple and Speck risotto is ready, garnish with a few rosemary needles and serve 21.
For the translation of some texts, artificial intelligence tools may have been used.
