Tulo

Grana Padano Risotto Recipe

A bowl of creamy Grana Padano risotto topped with extra shaved cheese and cracked black pepper, steam rising from the dish.
Photo by Luca Luperto on Pexels

Slowly ladling warm stock into toasted Arborio rice coaxes out its starch gradually, which is what builds the creamy texture, and finishing off the heat with butter and freshly grated Grana Padano binds everything into a glossy sauce without any cream added.

Prep
10 min
Cook
30 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 cups Arborio rice
  • 1 cup Grana Padano cheese, grated
  • 6 cups chicken or vegetable stock, warm
  • 1/2 cup dry white wine
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground

Nutrition per serving

Calories
574
Protein
15g
Carbs
61g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring the stock to a bare simmer in a saucepan and keep it warm over low heat; you'll ladle it into the rice throughout cooking.
  2. 2Heat the olive oil and 2 tablespoons of the butter in a wide, heavy-bottomed pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
  3. 3Add the Arborio rice and stir constantly for 1-2 minutes, until the grains look glossy and slightly translucent at the edges.
  4. 4Pour in the white wine and stir until it's fully absorbed and the smell of alcohol has cooked off, about 2 minutes.
  5. 5Add a ladleful, about 3/4 cup, of the warm stock, stirring frequently, and let the rice absorb it almost fully before adding the next ladleful. Continue ladle by ladle for 25-30 minutes, until the rice is creamy with a slight bite at the center.
  6. 6Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the grated Grana Padano, along with salt and pepper to taste. Let the risotto rest, covered, for 2 minutes.
  7. 7Serve immediately in warm bowls, topped with extra grated Grana Padano.

Tips & variations

  • Grana Padano is aged a minimum of 9 months (often 12-20), giving it a milder, less pungent flavor and a slightly softer texture than the minimum 12-month Parmigiano-Reggiano, and it's usually less expensive.
  • Buy a wedge and grate it yourself right before cooking; pre-grated cheese loses aromatic oils quickly and often contains anti-caking starch that can make risotto gummy.
  • Save the rind and drop it into the simmering stock while the risotto cooks; it softens slightly and adds extra savory depth to the finished dish.
  • For a mushroom risotto, sauté 8 ounces of sliced cremini mushrooms with the onion before adding the rice.
  • Swap the white wine for an equal amount of extra stock for a non-alcoholic version.

Storage & reheating

Risotto is best served fresh, but leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of stock or water, stirring constantly, since risotto tightens up considerably once chilled. Avoid microwaving on high power, which tends to make the rice gluey; short bursts on lower power work better.

Tips from the Tulo kitchen

  • Use a wide, shallow pot rather than a deep saucepan; more surface area means faster, more even evaporation, which is part of what makes constant stirring effective.
  • Keep the stock at a bare simmer, not a rolling boil; cold stock shocks the rice and stalls cooking, while a full boil evaporates too much liquid before it can be absorbed.

FAQ

What's the difference between Grana Padano and Parmesan?

Both are hard, aged Italian grana-style cheeses made from partly skimmed cow's milk, but Grana Padano is aged for a shorter minimum period (9 months versus 12 for Parmigiano-Reggiano), giving it a milder, less crystalline flavor and usually a lower price.

Can I substitute Parmesan for Grana Padano in this recipe?

Yes, Parmigiano-Reggiano works as a 1:1 substitute; expect a sharper, saltier finish since it's aged longer and has a more concentrated flavor.

Is Grana Padano vegetarian?

No. Traditional Grana Padano is made with animal rennet, so it isn't suitable for vegetarians; look for a hard cheese labeled as made with microbial rennet if that's a concern.

Why does my risotto turn out gluey instead of creamy?

This usually means the rice was stirred too vigorously or cooked past the point of a slight bite at the center; overcooked starch breaks down and the dish turns gummy rather than staying creamy.

Can I make risotto ahead of time?

Risotto is best served right after cooking, but you can par-cook it about 80% of the way, spread it on a sheet pan to cool quickly, then finish it with the remaining stock and cheese just before serving.

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