Ingredient for 4 people:

- 400 gr. of Nano Vialone Veronese I.G.P. Rice

- ½ cup of Amarone della Valpolicella wine

- 1,5 l of broth

- 40 gr. of butter

- 180 gr. of grated Grana Padano cheese

- Salt and pepper


Start to prepare the Grana Padano cups heating a small, nonstick skillet over medium-low heat. Sprinkle 2 or tbsp. of grated Grana Padano cheese in the middle of the skillet. Cook until the circle starts to hold together as you lift it off the pan and bottom is starting to brown, about 1 minute. Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 seconds. Transfer the cheese on an upside down cup and press to give the desired shape. In the meantime bring wine and stock to a simmer in two separate pots, then keep both warm over low heat. In a pot, melt 1 tbsp. of butter then add rice and cook, stirring to coat with the butter, for 2 minutes. Add wine and cook, stirring constantly, until wine is almost completely absorbed, about 30 seconds. Add a ladleful of broth at a time, stirring constantly. Wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth until rice is tender but firm to the bite, about 17 minutes. Remove pot from heat and vigorously stir in remaining butter and cheese. Season to taste with salt and pepper. Place Grana Padano cheese cups on four plates. Divide risotto evenly between the four plates and serve with some flakes of Monte Veronese cheese.


Mamma Rosetta