Grana Cheese Risotto

I had a really delicious parmesan risotto the other day at a restaurant and decided to make it at home. I used a Grana Padano type cheese (delicious!!!), which is a “generic” name for hard and grainy cheeses originating in the Po River Valley, during the time of the Roman Empire. You can use Parmesan or any hard cheese, but remember that the better the quality of your cheese, the tastier it will be.

Ingredients for 2 generous portions:

• 1/2 chopped onion
• 2 tablespoons full of butter (one for sautéing and one to add at the end)
• 1 cup arborio or carnaroli rice
• 1/2 teaspoon of turmeric or turmeric
• 1/2 cup dry white wine
• 4 cup(s) of boiling vegetable broth (homemade or industrialized)
• 1 cup grated Grana cheese

Bring the vegetable broth to a boil. After it boils, turn it off and keep it next to the pan in which you will make the risotto.

Heat the butter and sauté the onion over low heat until transparent. Add the rice, turmeric and mix well. Add the white wine, stir and keep on low heat until it almost dries.

Take a ladle of vegetable broth and add it to the rice. Stir from time to time to prevent it from sticking to the bottom, when it is almost dry, repeat the operation (always on low heat), until the rice is soft (I don’t like it al dente). Turn off the heat, add the grated cheese and butter, stir well.

Serve with more grated cheese on top.

This risotto goes very well with all types of grilled and roasted dishes. Delicious guys!!! Do it!!!