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    Risotto with Apples, Speck and Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T340 min


    320 g Carnaroli rice
    2 Golden Delicious apples
    100 g Grana Padano Riserva
    100 g Speck Alto Adige PGI
    800 ml vegetable stock
    1 cup white wine
    50 g butter
    1 shallot
    1 sprig rosemary



    STEP 1

    In a non-stick pan, brown the speck cut into strips and the cubed apples in half the butter; set aside.

    STEP 2

    In another pan, fry the chopped shallot in a pat of butter, add the rice and toast it for a few minutes.

    STEP 3

    Pour in a cup of white wine, stir and continue cooking for 15 minutes, adding hot broth a ladle at a time and stirring carefully.

    STEP 4

    Five minutes before the rice is cooked, add the chopped rosemary and the browned speck and apples; continue to stir.


    STEP 5

    When the rice is completely cooked, melt in the rest of the butter and the grated Grana Padano.
    Serve the risotto warm, sprinkled with Grana Padano Riserva and garnished with oven-toasted apple slices.