Lettuce Risotto with Anchovies and Grana Padano Riserva
320 g Arborio rice
100 g Grana Padano Riserva
1 head lettuce
8 anchovy fillets in oil
1 cup white wine
800 ml vegetable stock
salt & pepper
In a non-stick pan, fry 1/2 finely chopped shallot with the anchovy fillets. Add the lettuce, cut into strips, and set aside.
In another pan, fry 1/2 chopped shallot in a pat of butter, add the rice and toast it for a few minutes.
Deglaze with 1 cup of white wine, add the sautéed lettuce with anchovies, mix well and continue cooking for 15 minutes, gradually adding hot broth as it absorbs.