heart_likeAimé par 8

Partager

  • fb
  • print
  • twitter

    Light risotto with fava beans, bresaola, lemon and Grana Padano

    Group 393Medium
    Group 3824 people
    T230 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

     

    STEP 1

    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.

     

    STEP 2

    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.

    STEP 3

    Five minutes before the rice is cooked, add the shelled fava beans and the bresaola cut into strips and finish cooking, stirring continuously.

     

    STEP 4

    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.