White risotto with crispy speck and green peas sauce
Rate this recipe!
| Preparation Time | 1 hour |
| Cooking Time | 45 minutes |
| Servings |
persons
|
Ingredients
Green peas sauce
- 1/2 Chopped white onion
- 400 g Fresh, peeled green peas
- Extra virgin olive oil
- Salt
Crispy speck
- 10 big slices Super-finely cut speck
White risotto
- 300 g 22 Months Matured De Tacchi Vialone Nano Rice
- 1/4 Chopped white onion
- 2 cloves garlic
- 800 ml Milk
- 800 ml Water
- Extra virgin olive oil
- Salt
Ingredients
Green peas sauce
Crispy speck
White risotto
|
Rate this recipe!
|
Instructions
Green peas sauce
- Heat a little oil in a pot or pan with high sides, add the finely chopped onion and let it brown for a couple of minutes. Add the peas and sauté them with the onion for 5 minutes.
- Add water to cover the peas, bring to a boil and then lower to a simmer. Continue cooking for about twenty minutes, adjusting with salt and stirring occasionally. If necessary, add more water during cooking, but be careful not to overdo it.
- When the peas are soft enough, remove the pan from heat and use an immersion mixer to blend until smooth. Return the sauce thus obtained on low heat for a few minutes, stirring so that it does not stick.
- Adjust the density with a further small addition of water and, if necessary, filter the mixture to eliminate any solid parts. Put aside.
Crispy speck
- Cut the speck slices into small triangles. Take a non-sticking pan and roll out the triangles cold without any additional fat (oil or butter), then bring the temperature up to about 140°C.
- When one side is well browned use tweezers to turn the slices and finish the browning on the other side as well. Let cool down on absorbent paper.
White risotto
- Begin to prepare the broth by combining the water, the milk and the degerminated garlic. Put everything in a saucepan over low heat and slowly bring to a boil; keep warm over low heat throughout the preparation of the risotto.
- Put a pot (casserole) on medium / high heat, immediately pour two / three tablespoons of oil, add the rice and mix with a wooden ladle; as soon as the oil begins to form bubbles, add 1/4 of the boiling broth and the chopped onion.
- Continue cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it. Adjust with a little salt.
- After about 15/20 minutes (depending on the desired consistency of the rice), turn off the heat. For this recipe we wanted to obtain a fairly thick risotto, so we opted for a light “mantecatura” using only a little broth and without adding extra fats (grated Parmesan or other cheese).
- Serve by placing the risotto in a pastry ring in the center of the plate and wait a few moments for it to thicken slightly before removing the ring, so that it retains its shape. Garnish with the crispy speck slices and the pea sauce.
Share this Recipe
