Grana Padano and San Daniele Risotto with Green Asparagus Ragout

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Grana Padano and San Daniele Risotto with Green Asparagus Ragout


. Difficulty: Medium . Serves: 4 people . Preparation time: 50 minutes . Variety: Rice


100g Carnaroli rice 
1 garlic, finely chopped 
1 shallot, finely chopped       
500ml chicken stock, slightly salted 
50g Grana Padano, freshly grated   
1 tbsp Butter   
100ml White wine   a
Salt & Black pepper 
500g green asparagus, peeled, blanched cut into 8cm pieces lengthwise 
4 mini-courgette, cut into thin 5 cm slices 
8 slices Prosciutto di San Daniele, thinly sliced 
Small amount Olive oil, extra virgin


Sauté the shallots and garlic in the butter, add the rice and stir. 
When the rice is well coated, deglaze with white wine. Add the chicken stock slowly, so that the rice is covered. Simmer gently and stir occasionally. There should be no liquid in the pot after around 15 – 18 minutes and the rice should be al dente. Add the Grana Padano and the butter. Put the rice aside and leave it to rest to cool.
Put two slices of ham on cling film and create four of these layers. Spread the risotto equally on these with a gap of one centimetre to the edge of the ham. Now use the film to roll the ham with the risotto and create firm rolls. Cut into 4 pieces.
Sear the courgette with olive oil in a hot pan and add the asparagus. Sear the risotto-ham rolls in the frying pan on low heat on each side. Arrange vertically with the vegetables. Sprinkle with a little extra Grana Padano.
Anna Sgroi