🧀 Risotto with Bresaola and Bitto – Simple and Tasty Typical Valtellinese Recipe
The risotto with Bresaola and Bitto is a first course that encapsulates all the authentic flavor of Valtellina 🏔️. Easy to prepare, creamy and balanced, it combines Bresaola della Valtellina IGP, a light and flavorful cured meat, with the rich taste of Bitto cheese, perfect for creaminess. To complete the dish, a glass of valtellinese red wine, sautéed onion, and fresh parsley. Ideal for a Sunday lunch or a special dinner with a mountain touch 🥩🍚🍷
📝 Ingredients (for 4 people)
- 300 g of Carnaroli or Arborio rice
- 200 g of young Bitto cheese, cut into pieces
- 100 g of Bresaola della Valtellina IGP, cut into strips
- 1 small onion
- 1 glass of valtellinese red wine
- 650 g of vegetable or meat broth, boiling
- 2 tablespoons of extra virgin olive oil
- 1 knob of butter
- Fresh parsley chopped
- Salt to taste
👨🍳 Step-by-step Preparation
1. Prepare the sauté:
- Chop the onion and let it sweat in a saucepan with the extra virgin olive oil for 2-3 minutes over low heat.
2. Toast the rice:
- Add the rice and let it toast for 1-2 minutes, stirring.
- Deglaze with 1/3 of the glass of red wine and let it evaporate.
3. Cook the risotto:
- Add the boiling broth (650 g) all at once, stir and cover.
- Cook for 16-18 minutes, stirring occasionally.
4. Finishing:
- At the end of cooking, turn off the heat and let it rest for 5 minutes.
- Stir in the Bitto cheese pieces and a knob of butter until creamy consistency is achieved.
5. Serve:
- Distribute the risotto onto the plates.
- Complete with the sliced bresaola and a sprinkle of fresh parsley.
🧀 Bitto adds creaminess and character to the risotto while Bresaola adds a fresh and flavorful note to the dish.
📸 The image of the dishes is purely indicative and may not necessarily correspond precisely to the recipe
