Recipe of Black Garlic and Gran Padano Risotto

Ingredients

• 1 onion
• Vegetable broth
• 10 cloves black garlic
• Gran Padano cheese
• 1 cup and a half of rice for risotto
• 1/2 cup white wine
• Olive oil
• Butter

Directions

1. 1

   We grate the cheese and use part of it to make the crispy ones. On a baking tray with parchment paper, make 4 little mountains with the cheese and bake at 180°C until golden brown. Let it cool down.

2. 2

   Crush the garlic cloves together with the vegetable broth and pour it into a saucepan to warm it up and keep it warm when making the rice.

3. 3

   Cut the onion into small cubes and fry it in the cauldron where we are going to make the rice with a little oil.

4. 4

   Once the onion is poached, add the rice and sauté a little. Add the glass of wine and let it evaporate.

5. 5

   Once it has evaporated, we add the broth little by little, not adding broth until the one in the kettle has almost been consumed, stirring constantly.

6. 6

   Once we have tasted the rice and it's ready, turn it off on the fire, add two tablespoons of butter and grated Gran Padano cheese to taste and mix well.

7. 7

   Serve garnishing with crispy cheese.