8 Tropea onions
100 g of milk
50 g of cream
10 g of flour
100 g of grated Provolone
100 g of whipped cream
400 g of Carnaroli rice
Make a mirepoix of flavours with celery, carrots and onions. Add the finely chopped Tropea onions and cook for 30 minutes, adding the vegetable stock.
Make a béchamel sauce with milk, cream and flour, adding the cheese. Blend with a hand blender and cool. Whip the cream and fold it into the Provolone béchamel. Leave in the fridge for at least two hours.
Place a knob of butter and the chopped scallion in a pan and toast the rice in it. Add a little white wine, then the onion fondant and the stock. Cook the rice until cooked but still firm. Stir in the Grana Padano and the butter.
Place the risotto on a serving plate and top with a generous spoonful of cold Provolone mousse.
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