Grana Padano Riserva risotto with vegetables
| Difficulty
Easy
|
Preparation  45 min
|
Servings for
4 people
|
Chef Carmine Amarante
Ingredients
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
Preparation
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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