Risotto with herb butter and lard

Recipe: Marco Pederiva from Cucina di montagna – Il Trentino by Paolo Marchi
Photo: Colin Dutton

 

For 4 servings

Risotto
280 g Carnaroli rice
40 g Parmigiano reggiano cheese, grated
1 liter vegetable broth
½ onion
125 ml dry white wine
Extra virgin olive oil
Salt and pepper

Herb butter
500 g softened butter
100 g wild garlic (Allium ursinum)
50 g fresh chives
20 g fresh dill
20 g fresh thyme

Garnish
100 g lard
100 g Speck
4 tuiles made with Parmigiano reggiano cheese and chives

Herb butter
Finely chop the fresh herbs and stir them into the softened butter distributing them evenly. WIth the aid of a sheet plastic wrap, give the butter a cylindrical form and transfer it to the refrigerator.

Risotto
Finely chop the onion and sauté it in the olive oil. Add the rice and let it toast for a minute or so then add the white wine. Cook the rice until “al dente”, gradually adding small amounts of boiling hot broth (approx. 14 minutes).

Presentation
Off heat, stir in the grated Parmigiano, the herb butter and season to taste with salt and pepper. Plate the risotto and top with a few paper thin slices of lard. Add a few cubes of sauteed Speck and a tuile and serve immediately.

Suggested wine: Maso Torsella Trentino Superiore DOC Chardonnay