Risotto creamed with speck
An exclusive chef’s creation
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.
Peel and julienne the cucumbers (only the fleshy outer part) and leave it to marinate in the vinegar with salt and sugar.
Toast the rice in a large pan with a drizzle of extra virgin olive oil and add the chicken broth as it is absorbed.
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.