Grana Padano Riserva risotto with vegetables
Easy
4 people
45 min
Chef Carmine Amarante
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.