Grana Padano Cream Risotto with Beer and Coffee Reduction
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Vegetable broth | 2l |
| Sea salt (integral) | to taste |
| Sarawak pepper | to taste |
| Butter | 25g |
| Grana Padano DOP cheese | 15g |
| Ground coffee | to taste |
| Light beer | 1l |
| Grana Padano DOP cheese | 100g |
| Fresh liquid cream | 250g |
Instructions:
-
Prepare the Beer Reduction (Optional – Day Before)
- Begin by making the beer reduction the day before to save time.
- Pour the beer into a saucepan and heat it over medium-low heat, ensuring it doesn’t overflow.
- Stir occasionally for about an hour, allowing the alcohol to evaporate, leaving behind a thick, amber-colored syrup.
- Once it reaches a caramel-like consistency, remove from heat and let it cool.
- Store the reduction at room temperature in a kitchen bottle for easy use when assembling the dish.
-
-
Prepare the Vegetable Broth
- Heat the vegetable broth in a separate pot until it comes to a boil. Keep it simmering to maintain the temperature for the risotto.
-
Make the Grana Padano Cream
- Grate the Grana Padano DOP cheese just before use, ideally using a zester for the perfect texture.
- In a small pot, pour in the liquid cream and heat over low to medium heat, bringing it to a temperature of around 70°C (158°F).
- Once warm, stir in the freshly grated Grana Padano DOP cheese.
- Allow the cheese to melt completely, then blend the mixture using an immersion blender (minipimer) until it reaches a smooth, creamy consistency.
- Keep the cream warm by placing it in a double boiler at 60°C (140°F).
-
Cook the Risotto
- Heat a large pan or saucepan and add the Carnaroli rice.
- Gradually pour in the hot vegetable broth, stirring frequently. Allow the rice to absorb the liquid as it cooks.
- Continue adding broth as needed until the rice is tender and cooked to your desired level of doneness.
- When the rice is almost done, season with sea salt and Sarawak pepper to taste, adjusting the texture of the risotto by adding more broth if necessary.
-
Finish the Risotto
- Turn off the heat once the rice is fully cooked.
- Add the cold butter directly from the fridge and stir until completely incorporated, making the risotto creamy and smooth.
- Stir in the grated Grana Padano DOP cheese, gently mixing with a wooden spoon or spatula to ensure it’s evenly distributed.
-
Assemble and Serve
- To plate the risotto, spoon a generous amount onto each dish and tap the base of the plate to level the rice.
- Spoon over the Grana Padano cream, then sprinkle with a dusting of ground coffee.
- Drizzle the beer reduction over the top in a spiral pattern for an elegant touch.
- Serve immediately while the risotto is hot and creamy, ready for you and your guests to enjoy!
This sophisticated and indulgent risotto combines the nutty richness of Grana Padano cheese with the aromatic depth of coffee and the complex sweetness of beer reduction. The dish’s bold flavors balance perfectly, making it an ideal centerpiece for a gourmet meal.
