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    Lettuce Risotto with Anchovies and Grana Padano Riserva

    4 people
    T335 min

    Lactose Free


    • 320 g Arborio rice
    • 100 g Grana Padano Riserva
    • 1 head lettuce
    • 8 anchovy fillets in oil
    • 1 cup white wine
    • 1 shallot
    • 800 ml vegetable stock
    • butter
    • salt & pepper



    STEP 1

    In a non-stick pan, fry 1/2 finely chopped shallot with the anchovy fillets. Add the lettuce, cut into strips, and set aside.


    STEP 2

    In another pan, fry 1/2 chopped shallot in a pat of butter, add the rice and toast it for a few minutes.

    STEP 3

    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.


    STEP 4

    When the rice is completely cooked, turn the heat off and melt in a pat of butter and the grated Grana Padano.

    STEP 5

    Serve the dish hot sprinkled with Grana Padano Riserva and garnished with anchovy fillets.