<\/p>\n
Ingredients for 4 persons<\/strong><\/p>\n 300g of Baldo rice <\/p>\n Preparation<\/strong><\/p>\n Dry toast the rice in a saucepan, deglaze with the rum and continue cooking, adding the broth from time to time. After about 13 minutes, remove it from the stove and whisk adding lime, toasted almonds, Grana Padano, butter and whipped cream. Leave to rest for 3\/4 minutes. by chef Alessandro Fumagalli<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients for 4 persons 300g of Baldo rice 1,2l of vegetable broth 5cl of agricultural rum (J. Bally is the most used for the recipe) 1 lime about 30g toasted sliced almonds 200g of cooked and cleaned large octopus Grana Padano extra virgin olive oil 40g of butter 2cl of whipped cream Preparation…<\/p>\n","protected":false},"author":1,"featured_media":1291,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-1516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-dishes"],"yoast_head":"\n
\n1,2l of vegetable broth
\n5cl of agricultural rum (J. Bally is the most used for the recipe)
\n1 lime
\nabout 30g toasted sliced almonds
\n200g of cooked and cleaned large octopus
\nGrana Padano
\nextra virgin olive oil
\n40g of butter
\n2cl of whipped cream<\/p>\n
\nIn the meantime, saut\u00e9 the octopus previously cut into 1 \/ 1.5cm high cylinders with a little bit of extra virgin olive oil. Serve the risotto “all’onda” in a bowl. Garnish with the well browned and crunchy slices of octopus.<\/p>\n