- First courses
Creamy Risotto Finished with Grana Padano
An explosion of color!
Ingredient for 4 people
240g Carnaroli rice
80g dry white wine
80g Grana Padano cheese
To taste, sweet-and-sour baby onions
To taste, beetroot powder
Fine salt, to taste
Olive oil, to taste
Butter, to taste
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Duration
1 hours
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Difficulty
Medium
Preparation:
Finely chop the sweet-and-sour baby onions. Grate the Grana Padano and set aside. Bring a pot of water to a boil and keep it hot for cooking the rice.
Cooking the Risotto:
In a small pot, add a drizzle of olive oil and fine sea salt to taste. Add the rice and toast it for a couple of minutes over medium heat, stirring constantly. Deglaze (or “smoke”) the rice with the white wine, letting the alcohol evaporate. Begin adding the boiling water gradually, one ladle at a time, stirring frequently. Continue until the rice is al dente, following the cooking time on the package.
Mantecatura (Finishing):
Remove the pot from the heat and let the risotto rest for about 1 minute. Add butter and the grated Grana Padano, then stir vigorously for about 1 minute to achieve a creamy texture.
Plating:
Serve the risotto in a deep plate. Sprinkle beetroot powder over the top and finish with a few pieces of sweet-and-sour onions as garnish.
Discover the protagonist
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Grana Padano PDO
FrescoGrana Padano PDO
FrescoCheese produced with cow’s milk, salt, rennet and lysozyme preservative
Milk collected only within the pdo area in north italy.This cheese is produced with selected milk that guarantees its unmistakable taste: mild and sweet (when aged 9 to 16 months) or decise and granular (when aged for long periods).
It is extremely light and digestible. It contains happiness, many proteins, calcium and phosphorus.
It is one of the rare cheeses that can be enjoyed from the aperitivo to the dessert.
Certified organic product also available
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Aging
9-16 months, above 16 months, above 20 months (Grana Padano Riserva)
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Wheels
from 36 to 40 kg
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