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)

Ingredients for 4 persons:

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). 

OTHER VARIETIES SUITABLE FOR THIS RECIPE

A CASA DI ELSA
CARNAROLI

RISO DELLA SCALA
CARNAROLI

RISO DELLA SCALA
CARNAROLI SEMILAVORATO