Ingredients:
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable broth, heated
1 small onion, finely chopped
2 tablespoons unsalted butter
1/2 cup Grana Padano cheese, grated
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Sauté the Onion: In a large skillet or saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Toast the Rice: Add the Arborio rice to the skillet and stir to coat it with the butter and onions. Toast the rice for about 2 minutes until the edges become translucent.
Deglaze with Wine: Pour in the dry white wine and stir. Let it simmer until most of the liquid has been absorbed by the rice.
Add Broth, One Ladle at a Time: Begin adding the heated chicken or vegetable broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your desired level of tenderness.
Stir in Grana Padano: Stir in the grated Grana Padano cheese until it's fully melted and incorporated into the risotto.
Season with Salt and Pepper: Season the Grana Padano Risotto with salt and freshly ground black pepper to taste. Be cautious with the salt, as Grana Padano cheese is naturally salty.
Garnish and Serve: If desired, garnish the risotto with freshly chopped parsley for added freshness and color.
Serve: Plate the Grana Padano Risotto and serve it hot as a comforting and cheesy Italian dish.
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Enjoy this creamy and cheesy Italian risotto that showcases the wonderful flavor of Grana Padano cheese! Buon appetito!
Grana Padano Risotto
