Risotto with olive oil, Grana Padano, cauliflowers and Prosciutto di San Daniele
4 people
50 min
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
