Speck and Brie Risotto

History & Background

A dish of the eastern Alps, particularly Trentino-Alto Adige and mountain Veneto. The meeting of IGP Alto Adige speck and French soft cheese, an example of border cuisine.

Ingredients for 4

• 320g Carnaroli rice
• 150g cubed Speck Alto Adige IGP
• 100g ripe brie
• 1 shallot
• ½ glass Müller Thurgau
• 1L beef broth
• 50g cold butter
• 40g Grana Padano
• Walnut kernels
• Extra virgin olive oil
• Salt, pepper

Method

1. Render speck over medium heat without added fat until crisp; reserve 1/3.
2. In the fond add chopped shallot and a little oil.
3. Toast rice and deglaze with Müller Thurgau.
4. Add broth for 14 min.
5. Fold in brie cubes, rind removed.
6. Manteca off heat with cold butter and Grana.
7. Garnish with reserved crisp speck and chopped walnuts.
8. Grinding of pepper.

Wine pairing

Alto Adige Pinot Bianco or Müller Thurgau.

Common mistakes

• Industrial speck (lacks proper smoking).
• Cooking speck on high heat (burns).
• Skipping walnuts (needed for crunch).