A delivery of Ghiotti grana padano with an accompanying risotto recipe had me instantly making one for dinner. This is my variation of their recipe, adding the last of the basil from my garden and some tomato because they get along so well with grana padano and prosciutto.
For the risotto
| 5 cups | Chicken stock |
| 1 Tbsp | Butter |
| 1 Tbsp | Extra virgin olive oil |
| 80 g | Prosciutto (Main) |
| ½ small | Onions, finely chopped |
| 1 ½ cups | Risotto rice (Main) |
| ½ cup | Dry white wine |
| 1 cup | Baby peas, defrosted |
To finish
| 2 Tbsp | Butter |
| 1 cup | Grana padano, freshly grated, plus more to serve (Main) |
| 1 | Tomato, seeded and chopped into small dice |
| 6 | Basil leaves, finely chopped |
Directions
- In a medium saucepan, bring the stock to a simmer. Cover and keep it warm over low heat.
- Roll the prosciutto in long cigar shapes and slice as thinly as you can.
- In a large frying pan gently fry the onion in the butter and oil until soft. Turn up the heat and add the prosciutto, frying until just a little crispy.
- Add the rice and stir for a minute or two to toast the grains slightly.
- Add the wine and let it absorb while stirring, then lower the heat to medium.
- Add a little stock and stir until it has absorbed. Continue to add stock, stirring until it is absorbed before adding more until the rice is tender but still retains some bite. You also want the risotto to still be a little runny. Add more stock or water as required. Add the peas just before end of cooking time. Season with sea salt flakes and freshly ground black pepper.
- Remove from heat and stir in butter and grana padano. Top with basil, tomato and serve with extra grated grana padano.
Know your grana padano
Grana means grainy and padano refers to the valley Pianura Padana where this special cheese was granted Protected Designation of Origin which is the standard that regulates the cheese making process to ensure quality. It has a nutty, buttery quality with a sharp fruitiness and pleasantly salty finish. As it ages the flavour becomes more intense and the texture more crumbly and granular. It does have a slightly different texture and flavour to parmigiana reggiano, but yes they are interchangeable.
