Mince the shallot.
Brown with half of the butter over a gentle heat. Add the rice and toast for 1 minute.
Add the wine and let it evaporate. Pour the boiling broth and cook for about 14 minutes. Stir in the remaining butter and spices.
Spread the rice over a large area and let it cool.
Shape into small balls, put inside the center a cube of Grana Padano Terra del Gusto, cover them in flour, in beaten egg and bread crumbs .
Fry in hot oil at 160 degrees for 5 minutes.
Put on a sheet of absorbent paper. Salt and serve.
Ingredients for 4 people:
Source: Grana Padano “Il Ricettario” – granapadano.it