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Light Risotto with Broad Bean, Bresaola, Lemon and Grana Padano
Ingredients
- 320 g Carnaroli rice
- 100 g Grana Padano
- 150 g roasted, fresh broad beans
- 1 l vegetable stock
- 1 glass white wine
- 80 g bresaola
- 1 lemon
- 50 g butter
- 1 shallot
- Chives
- Extra virgin olive oil
- Salt & pepper
Instructions
Sauté the finely chopped shallot with a little olive oil in a casserole, then add the rice and fry it for a few minutes at high temperature until golden brown. Deglaze with a glass of white wine. As soon as the liquid has evaporated, add some hot vegetable stock, stir occasionally and season with salt and pepper. Leave to cook for 15 - 16 minutes. 5 minutes before the end of cooking, add the broad beans removed from their skins and the bresaola cut into fine strips, then finish cooking, stirring. Finally, add the chopped chives, turn off the heat and fold in the butter and grated Grana Padano. Serve the risotto still hot sprinkled with grated lemon zest and pepper.
Recipe & Picture: Grana Padano