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