Risotto with turnip greens cream, Burrata di Andria PGI and speck powder

SPECK POWDER
Arrange the slices of bacon deprived of the fat and not superimposed on a baking sheet lined with parchment paper and let them dry in the oven at 85 ° for about two hours. Once ready, take them out of the oven and let them cool completely, then break them up with your hands and blend them with a cutter.

Keep the speck powder aside.

THE TURNIP TOP CREAM
Clean the turnip greens keeping only the florets and the most tender leaves and blanch them for two minutes in boiling salted water; drain them well (keeping the cooking water aside) and put them in a bowl with cold water and ice to stop cooking and preserve the color. Squeeze them to remove excess water, chop them and put them in a blender together with the cooking water of the turnip greens, extra virgin olive oil, Parmesan, salt and pepper. Blend everything until you get a smooth and homogeneous cream (it must not be too thick or too liquid). Keep it aside by covering the surface in contact with cling film.

RISOTTO
Melt 50 g of butter in a pan, add the rice and toast it for a minute, stirring over low heat; once toasted, add the cooking water of the turnip greens a little at a time until it is two minutes before the end of cooking and remember to leave it slightly dry. Once the rice is ready, remove the pan from the heat and mix it with the remaining 50 g of butter and the grated Parmesan. Add the turnip greens cream and whisk it making it creamy and wavy.

COMPOSE THE DISHES
Arrange the rice in 4 serving plates. Chop the burrata and arrange it on plates in piles, sprinkle with speck powder to give it that pinch of flavor and crunchiness and serve your turnip greens rice with burrata and speck powder immediately.