Easy
4 people
35 min
Lactose Free
Ingredients
- 320 g Arborio rice
- 100 g Grana Padano Riserva
- 1 head lettuce
- 8 anchovy fillets in oil
- 1 cup white wine
- 1 shallot
- 800 ml vegetable stock
- butter
- salt & pepper
Preparation
In a non-stick pan, fry 1/2 finely chopped shallot with the anchovy fillets. Add the lettuce, cut into strips, and set aside.
In another pan, fry 1/2 chopped shallot in a pat of butter, add the rice and toast it for a few minutes.
Deglaze with 1 cup of white wine, add the sautéed lettuce with anchovies, mix well and continue cooking for 15 minutes, gradually adding hot broth as it absorbs.
