Risotto with Sicilian Pecorino DOP cheese, speck and egg yolk bottarga
Rosario Titone, born in 1989 in Santa Ninfa (TP)
Chef at Alpenpalace Luxury Hideaway, Valle Aurina (BZ)
First we prepare the vegetable broth by boiling cold water, celery, carrots and onions for a few minutes and then we filter it.
Then we toast the Rice by putting only this in a warm pot until it is hot.
At this point we add the necessary broth and continue the cooking.
Once the Rice is cooked, we put the pot away from heat/fire and we cream the Rice with the Pecorino, the butter, oil and salt and pepper.
Plate the Risotto and garnish it with crunchy speck (prepared before), parsley powder and egg yolk bottarga (low temperature dryed).