Eataly London
Published

Grana Padano DOP truffle risotto

Meet your new favourite winter warmer: a luxuriously creamy truffle risotto made with Carnaroli rice and a generous amount of Grana Padano DOP. It’s comforting, elegant and easier to make than it looks. Head to our market on the 1st floor to pick up every ingredient you need.

Serves 3-4

Why Grana Padano DOP?

A true staple of Italian kitchens, Grana Padano DOP is aged slowly to develop its signature nutty, savoury depth. Its smooth, delicate flavour melts seamlessly into risotto, giving it that velvety texture and subtle richness you just can’t achieve with anything else. Whether stirred through the rice or crisped up into a golden garnish, it brings the dish to life with authentic Italian character.

For the risotto:

Ingredients

  • 500g truffle-flavoured risotto rice (such as Arborio or Carnaroli)
  • 1 large white onion, finely chopped
  • 75g butter (plus extra for finishing)
  • 250ml dry white wine
  • 1.5 litre vegetable or chicken stock, kept warm
  • 100g grated Grana Padano DOP cheese
  • Salt and freshly ground black pepper

Method

  1. Heat the vegetable or chicken stock in a saucepan and keep it warm over low heat.
  2. In a large pan or skillet, melt 50g of the butter over medium heat. Add the finely chopped white onion and sauté gently for about 5-7 minutes until softened but not browned.
  3. Add the truffle-flavoured risotto rice to the pan with the onions. Stir for 2-3 minutes to coat the rice in the butter and toast it slightly, releasing a nutty aroma.
  4. Pour in the white wine and stir. Allow it to simmer until most of the wine has evaporated, leaving the rice fragrant.
  5. Begin adding the warm stock, one ladleful at a time. Stir continuously, allowing each ladle of stock to be absorbed by the rice before adding the next. This process should take around 18-20 minutes. Maintain moderate heat to let the rice cook slowly and become creamy.
  6. Once the rice is al dente (tender with a slight bite), remove the pan from the heat. Stir in the remaining butter and grated Grana Padano DOP. Taste, then season with salt and freshly ground black pepper as needed.
  7. Serve the risotto immediately while warm and creamy, garnishing with extra Grana Padano DOP if desired.

Top it off with Grana Padano DOP crisps for that extra crunch.

For the Grana Padano DOP crisp garnish:

Ingredients

  • 100g Grana Padano DOP cheese, finely grated

Method

  1. Preheat your oven to 180°C and line a baking tray with parchment paper or a silicone baking mat.
  2. Finely grate the Grana Padano DOP cheese using a fine grater to ensure even melting.
  3. Place small, even mounds of the grated Grana Padano DOP on the prepared baking tray, using about 1 tablespoon of cheese per mound. Leave space between each mound as the cheese will spread while baking.
  4. Gently flatten each mound with the back of a spoon to create thin, even circles. The thinner the circles, the crispier they will be.
  5. Place the tray in the preheated oven and bake for 5-7 minutes, or until the crisps are golden and bubbling.
  6. Remove the tray from the oven and allow the crisps to cool on the tray for a few minutes. As they cool, they will become firm and crunchy.
  7. Once completely cooled, carefully remove the crisps from the tray. They can be served as a snack, garnish, or accompaniment to salads and soups.

Cosy night in or festive feast, this Grana Padano DOP truffle risotto brings effortless Italian elegance to your table. Comforting, flavourful and easy to love, it’s a simple way to make any meal feel special. Pick up everything you need in-store or online and enjoy the magic of Italian cooking at home.

Eataly London