Risotto with olive oil, Grana Padano, cauliflowers and Prosciutto di San Daniele
Chef Heinz Beck
Ingredients
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
Salt
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
Salt
Preparation
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