Risotto with Grana Padano, Thyme and Almonds

Method

1. Finely chop the shallots.
2. In a large risotto pot, melt some butter and sauté the shallots over medium heat until softened and translucent, stirring often to prevent burning.
3. Add the carnaroli rice all at once and stir continuously until the grains become translucent and lightly toasted.
4. Deglaze with white wine and let it evaporate.
5. Add a ladle of hot vegetable broth and stir. Continue cooking, adding broth one ladle at a time as the rice absorbs it, keeping the broth hot.
6. When the rice is almost cooked, season with salt and freshly ground white pepper.
7. Turn off the heat. Add a knob of butter and a generous amount of grated Grana Padano. Stir vigorously to mantecare (cream).
8. Cover the pot and let the risotto rest for a minute.
9. For the Grana Padano wafers: place three tablespoons of grated Grana Padano on a parchment-lined baking sheet, spread into a thin circle. Bake at 180°C (350°F) until golden and crisp. Let cool.
10. Toast a handful of almonds in a dry pan until fragrant. Let cool, then roughly chop.
11. Finely chop fresh thyme leaves.
12. Serve the risotto topped with toasted almonds, fresh thyme, and a Grana Padano wafer.