Grana Padano Riserva risotto with vegetables

Grana Padano Riserva risotto with vegetables
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Details

. Difficulty: Easy . Doses: 4 people . Preparation time: 45 minutes . Variety: Rice

Ingredients

White wine as required
300 g rice
1 fennel
2 radishes
1 carrot
2 lemons (zest and juice)
Chives to taste
100 g butter
150 g Grana Padano Riserva
1 l of vegetable stock
Vegetable marinade:
100 g apple vinegar
100 g sugar

Preparation

In 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.  
Carmine Amarante
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