Mushroom Risotto With Sweetbreads And Grana Padano Cheese

Lightly salt water and add the two garlic cloves then bring to a boil with a bay leaf, the mushrooms.

Let boil 5 minutes until they get enlarged, then drain and dry them on a baking tray in a 50°C oven for 3 hours.

Once they are dried, grind them into a powder and pass through a fine sieve to obtain the finest powder possible.

Cut the crusts of the Grana Padana cheese and grate with a knife to eliminate the impurities and soak the crusts in water to soften them.

Once they are tender, dice the crusts and conserve in the refrigerator.

Blanch the sweetbreads in slightly acidic water (with a bit of lemon or vinegar), adding a scallion cut in half and thyme. 

Let cook for 3 minutes and then drain, cooling them under cold running water.

Dice the sweetbreads and set aside.

Braise a finely sliced scallion with a bit of olive oil and a bit of water, add the rice and toast it, adding the meat broth and begin cooking.

After 13 minutes, add 1 tablespoon of cream and in another pan, sauté the sweetbreads until golden and skim off the fat. 

Then add the sweetbreads to the rice once it’s almost cooked, cream it with butter and Grana Padano.

Add the diced crusts and then serve the risotto in single portion plates, sprinkle it with the mushroom powder and serve.