Risotto creamed with speck

Risotto creamed with speck

An exclusive chef’s creation


  For the olives (to be prepared in advance)
Drain the Taggiasca olives, dry them in a pan placed in the oven at 55 ° C for one night. Put everything in a blender and blend until you get a smooth and greasy cream that can be easily spread with a kitchen brush.

  For the marinated cucumbers
Peel and julienne the cucumbers (only the fleshy outer part) and leave it to marinate in the vinegar with salt and sugar.

  For the risotto

Toast the rice in a large pan with a drizzle of extra virgin olive oil and add the chicken broth as it is absorbed.

  For the finishing touch
At the time of creaming, add the speck briefly seared in a pan to the risotto and mix carefully to let it flavor. Brush the plates with the olive cream then pour the risotto and finish with the marinated cucumbers.