Risotto with melon, Grana Padano mousse and raw ham
Risotto with melon, Grana Padano mousse and raw hamTime: 50 min lifestyle: Creative Type of cheese: Grana Padano Course: First
140 g of Melon of Sermide
320 g of Carnaroli rice
ground black pepper to taste
1 tsp of white onion
½ glass of Prosecco
80 g of Grana Padano PDO
1 tablespoon of Cream
60 g of butter
Montagnana raw ham
1 tablespoon of extra virgin olive oil
Preparation time: 30 min
Cooking time: 20 min
Toast the rice in extra virgin olive oil and finely chopped onion; once it is roasted, moisten it with vegetable broth and keep stirring. Occasionally soak the rice with the broth and add a few drops of prosecco.
Meanwhile, prepare the Grana Padano PDO mousse on the side, and blend the broth (30 g), grated cheese (15 g) and sunflower oil (40 g) in a blender. Then add the cubed melon three minutes before the end of the cooking process; one minute before the end of the cooking process, whisk everything with whipped cream, butter, and Grana Padano.
Cook for 18 min; when the desired consistency and softness is obtained, add salt and pepper; serve the risotto on a bed of Montagnana raw ham garnished with the Grana Padano mousse.