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    Risotto with olive oil, Grana Padano, cauliflowers and Prosciutto di San Daniele

    Group 393
    Group 3824 people
    T450 min

    Chef Heinz Beck


    For the Grana Padano infusion:
    300 gr Grana Padano
    300 ml water
    For the risotto:
    200 gr Rice
    150 ml Grana Padano infusion
    50 ml White wine
    Vegetable stock (around 500 ml)
    Extra virgin olive oil
    Prosciutto di San Daniele
    For the cauliflowers:
    8 Brussel sprouts
    mix of broccoli, white cauliflower
    or purple cauliflower
    White Balsamic vinegar
    Extra virgin olive oil



    STEP 1

    For the Grana Padano infusion:
    Cut the Grana Padano cheese into pieces and put it in vacuum bag with water. Close and bring it to a temperature of 80 degree for 4 hours. Allow to cool and filter


    STEP 2

    For the risotto:
    Toast the rice in a frying pan with a bit of extra virgin olive oil. Sprinkle with white wine and drizzle the rice with Grana Padano infusion. After about 10 minutes, season the rice with salt and pepper to taste and keep cooking with vegetable stock, if necessary. Stir until cooked; add extra virgin olive oil (or butter, if preferred) and salt, if needed.

    STEP 3

    For the cauliflowers:
    Wash and clean the vegetables. Blanch them separately in salted water and drain. Cut Brussels sprouts in quarters; divide broccoli and cauliflowers into small florets. Marinate the cauliflowers and other vegetables with white Balsamic vinegar, extra virgin olive oil and salt.
    Place the risotto on the bottom of each plate, garnish with cauliflowers and complete with slices of Prosciutto di San Daniele.