Light risotto with fava beans, bresaola, lemon and Grana Padano
Ingredients320 g Carnaroli rice
100 g Grana Padano
150 g fresh fava beans, shelled
1 l vegetable broth
1 cup of white wine
80 g bresaola
50 g butter
extra virgin olive oil
PreparationFinely chop the shallot and brown in a pan with a drizzle of olive oil, then add the rice and toast for a few minutes on a high heat until golden brown.
Pour in a cup of white wine and continue cooking for 15-16 minutes, adding ladles of boiling broth, stirring carefully and seasoning with salt and pepper.
Five minutes before the rice is cooked, add the shelled fava beans and the bresaola cut into strips and finish cooking, stirring continuously.
When the rice is completely cooked, add the chopped chives, turn the heat off and melt in the butter and grated Grana Padano.
Serve the risotto warm, with a sprinkle of grated lemon peel and some freshly ground black pepper.