Grana Padano Risotto

History & Background

Grana Padano DOP, protected since 1954, goes back to 12th-century Cistercian monks of the Po Valley (Chiaravalle and Morimondo abbeys). Sweeter than Parmigiano, perfect for a delicate risotto.

Ingredients for 4

• 320g Carnaroli rice
• 1 white onion
• ½ glass white wine
• 1.2L hot beef broth
• 100g cold butter
• 120g grated Grana Padano 16+ months
• 20g butter for soffritto
• Salt, white pepper

Method

1. Sweat the chopped onion with butter, no colour.
2. Toast rice and deglaze with wine.
3. Add hot broth a ladle at a time for 16–18 min.
4. Adjust salt halfway.
5. Turn off heat and rest 1 min.
6. Manteca off heat with cold butter and Grana, energetically.
7. Serve all'onda with white pepper.
8. No coloured onion: base must stay snow white.

Wine pairing

Trento DOC Brut or Franciacorta Satèn.

Common mistakes

• Young Grana (12 months) lacks depth.
• Stock cubes.
• Lukewarm mantecatura (butter splits).