Risotto with lettuce and smoked Provolone Valpadana P.D.O. and bread croutons
- 150 g of smoked Provolone Valpadana P.D.O.
- 360 g of Carnaroli rice
- 2 heads of lettuce
- 3 slices of sandwich bread
- 3 anchovy fillets in oil
- 1 shallot
- 800 ml of vegetable stock
- 1 tablespoon of apple vinegar
- Extra-virgin olive oil, salt, pepper
- Doses for: 4 people
- Preparation time: 45 minutes
How to cook lettuce risotto with smoked Provolone Valpadana D.O.P. and crispbread
Blanch the cleaned lettuce in salted water for about 5 seconds, then pour it into a bowl filled with water and ice. Chop the shallot and place it in a pan with 4 tablespoons of extra-virgin olive oil. Stew for a few minutes over a low flame, then add the rice and toast it. In the meantime, drain the lettuce and blend it with a spoonful of vegetable stock.
Cut the sandwich bread slices into cubes and toast them in a pan with a little oil and the anchovy fillets. Add the cream of lettuce to the risotto a few minutes before it is cooked through. Remove from the heat and stir in two tablespoons of oil and the vinegar.
Pour the risotto into individual bowls adding the diced smoked Provolone Valpadana P.D.O. and the bread croutons. Serve.
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