Lettuce Risotto with Anchovies and Grana Padano Riserva
Ingredients320 g Arborio rice
100 g Grana Padano Riserva
1 head lettuce
8 anchovy fillets in oil
1 cup white wine
800 ml vegetable stock
salt & pepper
PreparationIn a non-stick pan, fry 1/2 finely chopped shallot with the anchovy fillets. Add the lettuce, cut into strips, and set aside.
In another pan, fry 1/2 chopped shallot in a pat of butter, add the rice and toast it for a few minutes.
Deglaze with 1 cup of white wine, add the sautéed lettuce with anchovies, mix well and continue cooking for 15 minutes, gradually adding hot broth as it absorbs.
When the rice is completely cooked, turn the heat off and melt in a pat of butter and the grated Grana Padano.
Serve the dish hot sprinkled with Grana Padano Riserva and garnished with anchovy fillets.