Description
Risotto with bresaola from Valtellina and Bitto is a very first course with an extreme flavour, normal of mountain food, perfect to serve on an unique celebration to thrill your visitors. Velvety, appealing and abundant in flavour: you can likewise prepare it with meat broth, to offer it a much more extreme flavour, or include lemon enthusiasm or chives to offer it an enjoyable fresh and fragrant note.
Active Ingredients
320 g of Carnaroli rice;
120 g of bresaola from Valtellina;
100 g of Bitto DOP;
1 onion;
1/2 glass of red white wine; veggie broth to taste; to taste additional virgin olive oil; salt and pepper to taste.
Directions
Carefully slice the onion and fry it in a pan with a drizzle of additional virgin olive oil, then include the Carnaroli rice and leave it to toast for a couple of minutes, stirring it so it does not burn. As quickly as the rice appears clear, mix it with a light red white wine and let the alcohol vaporize, then include a ladle of hot broth and await it to be taken in. Include the Valtellina bresaola cut into cubes and continue preparing the risotto, slowly including more hot veggie broth. As soon as prepared, season the risotto with ground black pepper and blend it with Bitto grated or cut into little cubes, till it is completely velvety. Serve it hot.
