🥄 Barley Risotto with Casera Cheese and Bresaola from Valtellina
A creamy and flavorful first course, perfect for cooler days ⛰️🧀
Introduction
The barley risotto with Casera cheese and bresaola is a typical dish of Valtellinese tradition, which combines simple and genuine ingredients from mountain cuisine.
Similar to a risotto, but made with pearl barley, it is enriched by the intense flavor of Casera DOP cheese, the delicateness of grana, and the savoriness of Bresaola from Valtellina IGP, cut into small cubes.
A rustic, creamy recipe rich in flavor, perfect for a winter dinner or a special lunch. 🍽️
📝 Ingredients (for 4 people)
- 400 g of pearl barley
- 150 g of Casera DOP cheese
- 100 g of Bresaola from Valtellina IGP
- 50 g of grated grana cheese
- 50 g of butter
- 1 leaf of bay
- 1 liter of meat broth
- Salt to taste
👩🍳 Step-by-step Preparation
- Soak the pearl barley in cold water for at least 8 hours.
- After the time is up, drain it, wash it well, and transfer it to a saucepan with the hot broth and the bay leaf.
- Bring to a boil and let it cook for about 1 hour, stirring occasionally.
- Once cooked, drain any excess liquid and return it to the pot.
- Add a pinch of salt, the butter, the grated grana, and the Casera cut into cubes.
- Melt the barley risotto well, until you achieve a creamy consistency.
- Finally, add the bresaola cut into small cubes and mix to enhance the flavor.
- Serve garnishing with strips of bresaola and shavings of Casera.
🍽️ Great for…
- A winter Sunday lunch
- Bringing to the table a typical Valtellinese dish
- A rustic and nourishing alternative to classic risotto
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
