Preparation

1. Use a saucepan to heat the oil and toast the rice
2. Add half a meat cube and boiling water a little at a time
3. Cook the rice for about 14 minutes and set two tablespoons of rice aside
4. Once cooked, pour the rice into a container to create a layer of about 1.5cm and let it cool
5. Use a pan to brown the mushrooms with a drizzle of oil and the other half of the meat cube
6. Add the two tablespoons of rice set aside and cook for another 10 minutes
7. Blend the mixture and let it cool
8. Preheat the oven to 160° C and bake the slices of speck on baking paper for 6 minutes
9. Once cool, cut the rice to the desired shape, place the mushroom cream on it, sprinkle the Parmesan cheese on top and bake at 160° C for 8 minutes
10. Garnish with a slice of crispy speck and serve