Grana Padano Riserva risotto with vegetables
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 45 minutes
. Variety: Rice
IngredientsWhite wine as required
300 g rice
2 lemons (zest and juice)
Chives to taste
100 g butter
150 g Grana Padano Riserva
1 l of vegetable stock
100 g apple vinegar
100 g sugar
PreparationIn a small saucepan, combine vinegar and sugar and allow to reduce by a third.
Cut the vegetables into thin slices, quickly dip them in the marinade and then remove them immediately.
Roast the rice in a small saucepan and add the white wine. Once the wine has evaporated keep adding the vegetable stock until cooked (15/18 minutes). Add the butter and let it melt, then add the Grana Padano Riserva and stir well.
Before serving, add the chives and lemon and decorate with the marinated vegetables.