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    Risotto with Grapes, Prosciutto and Grana Padano PDO RISERVA

    Group 393Easy
    Group 3824 people
    T230 min


    • 240 g rice
    • 150 g Grana Padano PDO RISERVA
    • 400 g grapes
    • 100 g prosciutto
    • 1 cup white wine
    • 1 l vegetable broth
    • 1 shallot
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Melt the butter in a pan, add the chopped shallot and sauté for a few minutes.
    Add the rice and toast it for a few minutes, pour in a little white wine and continue cooking for 15 minutes, adding ladles of hot broth and stirring occasionally.

    STEP 2

    Meanwhile, in a non-stick pan sauté the prosciutto cut into strips and the grapes cut in half.
    A few minutes before the rice has finished cooking, add the prosciutto and grapes, stirring gently.

    STEP 3

    When completely cooked, melt in Grana Padana Riserva and serve the risotto sprinkled with grated Grana Padano.