Medium
4 people
30 min
Lactose Free
Ingredients
320 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
1 lemon
50 g butter
1 shallot
chives
extra virgin olive oil
salt
pepper
Preparation
Finely 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.
