Tag: Grana Padano Cheese Recipe

Legendary Dishes | Risotto con Pomodori e Basilico (rice with tomatoes and basil)


The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.

  • 1.2 litres vegetable stock
  • 400 g San Marzano plum tomatoes, peeled, chopped
  • 320 g arborio rice
  • 150 g mozzarella, chopped
  • 60 ml olive oil
  • 60 ml white wine
  • 45 g Grana Padano cheese / Pecorino cheese
  • 45 g pine nuts
  • 4 garlic cloves, chopped
  • 15 g basil leaves plus a few for garnish
  • 5 g black pepper
  • 5 g salt

Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.

Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.

Add the rice, toast gently.

Add the wine, stir and allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice.

Repeat this process with two ladles, then add the tomato, basil and garlic sauce.

Resume the stock-rice process until the rice is al dente.

Remove from heat, stir in both cheeses.

Cover, leave to rest for 10 minutes.

Serve with a garnish of cheese and basil leaves.

Indigenous Ingredients

Arborio Rice
Grana Padano Cheese
Olive Oil
Pecorino Cheese
Pine Nut
San Marzano Tomato
White Wine

Legendary Dishes | Risotto in Bianco (white rice)


Risotto is toasted rice slow-cooked in an aromatic stock with a butter-oil-onion base and a cheese and seasoning finish. It is made with a variety of ingredients. This is the basic risotto recipe where every risotto cook must start.

The choice of rice for basic risotto is arborio and the quantity is 350 grams to one and half litres of broth. Generally the quantity of rice across the range of risotto dishes is 320 grams to 1.2 litres of liquid, but this varies with the type of risotto rice – with Arborio, Baldo, Carnaroli, Roma and Vialone Nano the popular choices, Arborio favoured more than the others because it has a large grain and keeps its shape during cooking.

However we are going to remain consistent with all our risotto recipes and use 320 grams of rice, with baldo as our choice.

The story of risotto rice is told here.

  • 1.3 litres vegetable broth, heated
  • 320 g baldo rice
  • 100 g onions, chopped small
  • 30 g + 45 g grana padano / parmigiano, grated
  • 60 ml white wine
  • 15 g + 15 g butter
  • 20 ml olive oil
  • 1 tsp black pepper, freshly ground
  • Salt, large pinches

Sauté onion in butter and oil over a low heat for ten minutes.

Increase heat, add rice, coat and toast for five minutes. Reduce heat to medium.

Deglaze pan with white wine.

Pour in a ladleful of hot stock, cook until the stock is absorbed. Add a large pinch of salt.

Keep adding ladlefuls of stock one at a time allowing the rice to absorb the liquid, continuing until the rice is al dente, no more than 20 minutes. Taste for flavour and add more salt if necessary.

Finish with a ladle of stock, dots of butter across the surface and about a tablespoon of grated cheese, grana padano or parmigiano. Season with black pepper.

Cover, leave to rest for ten minutes.

Serve with grated cheese. Use three tablespoons to enhance the flavour.

Some years ago the Italian Trade Commission in conjunction with Regione Lombardia and Ente Nationale Risi produced a booklet ‘to promote awareness and increase the popularity of risotto,’ which they described as ‘a traditional dish from the Lombardy region’.

This is their version of the basic recipe.

Fry some very finely chopped onion with butter slowly and carefully so as not to colour the onion.

When the onion is soft, add all the rice in one go and stir to heat the rice through for about 5 minutes, taking care not to brown either the rice or the onion.

When the rice is crackling hot, add a glass of dry white wine and stir for one minute to evaporate, then immediately begin to gradually add the hot stock. Each time add only enough stock to cover the risotto as it cooks, then stir gently until it has been absorbed and add only then add the next quantity. Continue in this way until the rice is cooked through which will be after 20 minutes.

When the rice is cooked but not mushy, the risotto is ready. Add the final quantity of butter and a handful of freshly grated grana padano, stir and cover. Leave to stand for 2 or 3 minutes before serving.

Legendary Dishes | Risotto alla Baccalà Mantecato (rice with whipped cod)

  • 1.5 litres vegetable stock, heated
  • 350 g carnaroli rice
  • 200 g Baccalà Mantecato
  • 65 g grana padano, grated
  • 40 g butter
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep, wide frying pan over a high heat, toast the rice in oil, add a ladleful of hot stock and stir continuously until the liquid is absorbed.

Decrease heat to medium, add another ladleful of stock, simmer and stir until the liquid is absorbed.

Repeat this process until the rice is al dente, about 12 minutes.

Add the creamed cod, stir into rice, cover and simmer over a low heat for five minutes.

Finish with butter, cheese and parsley.

Remove from heat, leave to rest for ten minutes.

Legendary Dishes | Risotto alla Stoccafisso (rice with flaked cod)


Venetian restaurants pre-cook a basic risotto to save time, halting the procedure after ten minutes when the rice is part-cooked. Ironically, given the relationship the people of the lagoon have with air-dried cod, it is the perfect method for risotto alla stoccafisso.

  • 1.5 litres fish stock, heated
  • 350 g carnaroli rice
  • 150 ml milk
  • 150 g stockfish (air-dried cod), rehydrated
  • 60 g grana padano, grated
  • 40 g butter, for frying and finish
  • 30 ml white wine
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep wide frying pan, toast the rice in butter and oil over a medium heat, deglaze with wine and begin to add hot stock one ladleful at a time.

Stop after ten minutes.

Cover the pan, turn off heat, allow to cool, then remove contents to a separate container.

Resume cooking after several hours in a clean frying pan.

An hour before resumption, place the cod in a saucepan, cover with milk and simmer over a low heat.

Drain the milk from the cod, flake it and stir into the rice.

Increase heat, add stock and continue until the rice is al dente, about ten minutes.

Finish with butter and cheese, garnish with parsley.

Legendary Dishes | Barbajuan / Monegasque Barbagiuan (cheese and vegetable pastries)


The ravioli-like vegetable pastries called barbagiuan belong to Monaco but they are rooted in the culinary traditions of the French Riviera, each area with its own version.

Chard is the vegetable of choice in the principality, spinach in others. Italian cheeses – a blend of ricotta and parmigiano or pecorino – are constants. Leeks and onions complement the greens. Oregano is the obligatory herb. Eggs provide the binding.

Other fillings include cooked rice and squash.

Along the Côte d‘Azur their cheese and vegetable pastry tradition calls for a dough made with egg yolks and olive oil. In Monaco they add yeast and the whole egg. Flour of choice is generally wheat, though spelt, now that it is becoming popular again, is also used.


This is the Toulon version.


  • 200 g white wheat flour / white spelt flour
  • 50 ml spinach water
  • 2 egg yolks
  • 15 ml olive oil
  • Salt, pinch


  • 75 g spinach, blanched, drained weight, retain cooking liquid
  • 75 g onion, chopped
  • 2 egg whites
  • 50 g grano padano cheese / parmigiano cheese, grated
  • 50 g short grain rice, cooked in spinach water until soft
  • 15 ml olive oil, for shallow frying
  • 1 tbsp parsley, chopped
  • Salt, pinch
  • Pepper, pinch
  • Rapeseed oil, for deep frying

Sieve flour and salt into a large bowl, add egg yolks, oil and spinach water, form into a smooth dough. Leave to rest in fridge until the filling is ready.

Soak spinach in boiling water for two minutes, drain, chop.

Sauté onion in olive oil over a low heat for ten minutes until the edges turn brown-red, add spinach and heat through. Remove to a bowl.

When the mixture has cooled a little and is still warm, fold in the cheese. When the mixture is cold add egg whites, parsley and rice, season.

Roll dough thin, about 2 millimetres. Make rounds with 12 centimetre diameters. Put 35 grams of filling on each round, fold into semi-circles. Seal edges with prongs of a fork.

Deep fry barbajuans in hot oil for two minutes each side, until the crust turns brown.

Barbagiuan Monegasque


  • 200 g flour
  • 1 small egg (approximately 55 g)
  • 40 ml olive oil
  • 25 ml chard water, lukewarm
  • 10 g yeast
  • Salt, pinch


  • 75 g onions
  • 50 g chard, blanched, drained weight, retain cooking liquid
  • 50 g percorino cheese / ricotta cheese
  • 2 egg whites
  • 10 g oregano
  • 30 ml olive oil
  • Black pepper, pinch
  • Salt, pinch
  • Vegetable oil, for frying

Dissolve yeast in water.

Sieve flour and salt into a large bowl, add oil, egg and yeast mixture, knead into a firm, smooth dough, adding more water if necessary. Leave to rise for an hour.

Sauté onions in oil for ten minutes. Allow them to brown. Add chard, wilt. Take off the heat, leave to cool, stir in the cheeses and egg yolks for a creamy mixture. Add pecorino to thicken, if necessary.

Roll dough thin, about 2 mm thick. Make 20 short rounds using a cutter or rim of a small cup or glass.

Put one heaped tablespoon of filling on each round, brush edge with egg white, fold into semi-circles.

Seal edges with prongs of a fork.

Heat vegetable oil in a saucpan, deep fry barbagiuans for five minutes.

Legendary Dishes | Frittata al Forno (baked omelette)


The oven omelette is lighter than the pan omelette and easier to dress, whether with bacon, cheese, salami, vegetables or leftovers.

We start with the bacon and cheese omelette.

  • 6 eggs
  • 200 g pancetta, diced
  • 150 g galbanino cheese / mozzarella cheese, cut into small pieces
  • 45 g grana padano cheese / parmigiano cheese, grated
  • 4 tbsp milk
  • 5 g salt
  • 15 basil leaves

Preheat oven to 180ºC.

Whisk the eggs into a large bowl, add the milk, grana padano or parmigiano and salt.

Pour into two trays lined with nonstick paper.

Arrange pieces of pancetta in the mixture followed by the galbanino or mozzarella.

Bake for 20 minutes.

Leave to rest for a couple of minutes, peel paper off each frittata and serve.