TAKE A PACK OF… GRANA PADANO
This hard grating cheese from Italy is a versatile kitchen ally
Risi e bisi with parma ham
SERVES 4. HANDS-ON TIME 30 MIN
Heat 25g butter in a deep frying pan over a medium heat, then fry 3 chopped shallots and 2 crushed garlic cloves until very soft. Stir in 200g arborio rice, then add a grana padano cheese rind (if you have one). Ladle in 1.2 litres hot chicken stock, a little at a time, only adding more when the stock has been absorbed. When the rice is almost cooked, add all the remaining stock and 400g frozen peas, then simmer for 2 minutes (the dish should be quite soupy).
Remove the cheese rind (if using), stir in 50g grated grana padano, then season. Fry 4 parma ham slices until crisp, then snap into shards. Ladle the risi e bisi into bowls, then top with the ham, a little grated lemon zest, a glug of olive oil and fresh basil. PER SERVING 464kcals, 15.2g fat (7.5g saturated), 25.3g protein, 53.2g carbs (3.9g sugars), 1.2g salt, 6.4g fibre