 Ingredients
for 4 persons:
320 g Arborio type rice, a bunch of carrot- tops, 40 g extra virgin
olive oil, salt, 70 g grated Grana Padano, one litre of vegetable
stock, 1/2 glass white wine, one onion, pepper.
• Clean and wash the carrot tops well, dry them-
and chop them coarsely.
• Finely chop the onion and fry it lightly in a pan
with the oil and pour in the rice before it starts
to change colour. Toast the rice for a few minutes,
stirring all the time.
• Sprinkle with the wine and let it evaporate over a brisk
heat, then start to add the stock.
• Cook for 15 minutes over a medium heat, adding more
stock now and again.
• A few minutes before it has finished cooking,
add the carrot tops and stir well.
• Take off the heat and stir in the Grana Padano,
then flavour with ground pepper to taste.
Instead of the carrot tops you can use radish tops.
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Consorzio per la tutela del Formaggio Grana Padano
