Grana Padano Riserva risotto with vegetables
| Schwierigkeitsgrad
Einfach
|
Zubereitung  45 min
|
Portionen
4 per.
|
Chef Carmine Amarante
Ingredienti
White wine as required
300 g rice
1 fennel
2 radishes
1 carrot
2 lemons (zest and juice)
Chives to taste
100 g butter
150 g Grana Padano Riserva
1 l of vegetable stock
Vegetable marinade:
100 g apple vinegar
100 g sugar
Zubereitung
In a small saucepan, combine vinegar and sugar and allow to reduce by a third.
Cut the vegetables into thin slices, quickly dip them in the marinade and then remove them immediately.
Roast the rice in a small saucepan and add the white wine. Once the wine has evaporated keep adding the vegetable stock until cooked (15/18 minutes). Add the butter and let it melt, then add the Grana Padano Riserva and stir well.
Before serving, add the chives and lemon and decorate with the marinated vegetables.
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