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

    4 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
    • 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



    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.