Risotto with Grapes, Prosciutto and Grana Padano PDO RISERVA
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4 people
|
Ingredients
240 g rice
150 g Grana Padano PDO RISERVA
400 g grapes
100 g prosciutto
1 cup white wine
1 l vegetable broth
1 shallot
extra virgin olive oil
salt
pepper
Preparation
Melt the butter in a pan, add the chopped shallot and sauté for a few minutes.
Add the rice and toast it for a few minutes, pour in a little white wine and continue cooking for 15 minutes, adding ladles of hot broth and stirring occasionally.
Meanwhile, in a non-stick pan sauté the prosciutto cut into strips and the grapes cut in half.
A few minutes before the rice has finished cooking, add the prosciutto and grapes, stirring gently.
When completely cooked, melt in Grana Padana Riserva and serve the risotto sprinkled with grated Grana Padano.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Risotto with Apples, Speck and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
Risotto with asparagus and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
Risotto with Mushrooms and Coffee
|
Difficulty |
Preparation |
Servings for |
Risotto with zucchini and stuffed blossoms
←
→
