RISOTTO WITH GRANA PADANO DPO HAY SELECTION, MELON MANTOVANO IGP AND PISTACHIOS
360g Carnaroli rice
500g Melon Mantovano PGI
10g strong mustard
5g agar agar
50g Grana Padano DPO Selezione Da Fieno
20g chopped pistachios
200g broad beans
60g grated Grana Padano DPO Hay Selection
extra virgin olive oil
salt to taste, pepper to taste
Peel the melon and remove the seeds. Cut the melon into cubes, add the mustard and leave to marinate in the refrigerator. Blend the remaining melon, add the jelly brought to a boil with 50 g of melon puree, leave to harden in the refrigerator and blend to obtain a melon gel. Cut the shallot into julienne strips, place it in a small saucepan, cover with oil, cook over low heat for 15 minutes, let it cool down, filter and store the oil.
Grate our Grana Padano DPO Hay Selection and add the chopped pistachios. With the help of a pastry cutter, form cheese and pistachio discs on a plate and cook in the microwave for one minute. Shell the beans and remove the skin. Toast the rice with the shallot oil, cover with the vegetable broth, cook, season with salt and pepper, remove from the heat and stir in the butter and grated Grana Padano DPO Hay Selection.
Pour the rice into serving dishes, place the melon cubes, broad beans, cheese and pistachio waffles on top and complete with the melon gel.