Risotto with Sicilian Pecorino DOP cheese, speck and egg yolk bottarga
Procedure:
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.
Final step:
Plate the Risotto and garnish it with crunchy speck (prepared before), parsley powder and egg yolk bottarga (low temperature dryed).