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    Grana Padano Riserva risotto with vegetables

    4 per.
    T345 min

    Chef Carmine Amarante


    • 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


    STEP 1

    In a small saucepan, combine vinegar and sugar and allow to reduce by a third.


    STEP 2

    Cut the vegetables into thin slices, quickly dip them in the marinade and then remove them immediately.

    STEP 3

    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.

    STEP 4

    Before serving, add the chives and lemon and decorate with the marinated vegetables.