Risotto with apples, speck and Schüttelbrot from South Tyrol

Name: Risotto with apples, speck and Schüttelbrot from South Tyrol
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: traditional

Creamy risotto with Südtiroler Apfel PGI, finely sliced Speck Alto Adige PGI and crispy Südtiroler Schüttelbrot PGI.

Difficulty: easy

Preparation time: 45 min

Baking/cooking time: 30 min

Style: traditional

Apple: Granny Smith

Ingredients

½ small onion
120 g Carnaroli rice
½ glass white wine
½ glass vegetable stock
a little butter
a little Parmesan
salt
pepper
1 apple from Südtiroler Apfel PGI (Granny Smith variety)
Speck Alto Adige PGI
Südtiroler Schüttelbrot PGI

1 small onion
240 g Carnaroli rice
1 glass white wine
1 glass vegetable stock
a little butter
a little Parmesan
salt
pepper
2 apples from Südtiroler Apfel PGI (Granny Smith variety)
Speck Alto Adige PGI
Südtiroler Schüttelbrot PGI

2 small onions
480 g Carnaroli rice
2 glasses white wine
2 glasses vegetable stock
a little butter
a little Parmesan
salt
pepper
4 apples from Südtiroler Apfel PGI (Granny Smith variety)
Speck Alto Adige PGI
Südtiroler Schüttelbrot PGI

Risotto with apples, speck and Schüttelbrot from South Tyrol

Preparation

Finely chop the onion and gently fry it in olive oil. Add the rice and stir until it becomes glossy.
Deglaze with a splash of white wine and pour in the hot stock. Simmer for about 18 minutes, adding more stock if needed.
Once the rice is cooked al dente, remove it from the heat.
Stir in the Parmesan and butter vigorously until the risotto becomes creamy. Grate the apples with the skin on and add it to the risotto. Season with salt and pepper.
To garnish, crush the Südtiroler Schüttelbrot PGI into small crumbs and slice the Speck Alto Adige PGI very thinly, ideally using a slicer.