First courses

Cabbage risotto with crispy Bresaola della Valtellina

Prepare the risotto with cabbage and crispy Bresaola della Valtellina: a refined dish, rich in flavor and tradition, perfect for elegant lunches or special dinners.

First courses

🥬 Cabbage Risotto with Crispy Valtellina Bresaola – Refined and Tasty Recipe

The cabbage risotto with crispy Valtellina Bresaola is a dish that combines creaminess and crunchiness, strong flavors and delicacy. An elegant and nutritious first course that enhances two symbolic ingredients of Valtellina: the PGI Bresaola, made crispy to provide contrast and intensity, and cabbage, sweet and enveloping 🥩🍃. Perfect for a Sunday lunch or a special dinner with guests, this risotto pairs wonderfully with a glass of Sassella – Valtellina Superiore DOCG 🍷

📝 Ingredients (for 4 people)

  • 400 g of Carnaroli rice
  • 12 slices of PGI Valtellina Bresaola (hind leg)
  • 1.5 L of hot meat broth
  • 3 cabbage leaves
  • 1 tablespoon of chopped onion
  • ½ glass of dry white wine
  • 50 g of butter
  • 60 g of grated Grana cheese
  • Salt and pepper to taste

👨‍🍳 Step-by-step Preparation

1. Prepare the crispy Bresaola:

  • Place the Bresaola slices on a sheet of parchment paper.
  • Cook them in the microwave at full power for about 1 minute or until they are crispy.
  • Let them cool and then crumble them by hand.

2. Prepare the cabbage:

  • Cut the cabbage leaves into thin strips.
  • Blanch them in slightly salted water for 3 minutes, then drain and set aside.

3. Cook the risotto:

  • In a saucepan, sauté the onion with part of the butter (without burning it).
  • Add the rice and toast it for a few minutes.
  • Deglaze with the white wine and let it evaporate completely.

4. Cook the risotto:

  • Add the hot broth gradually, stirring often.
  • After 10 minutes, add the blanched cabbage and continue cooking for about 7 more minutes, seasoning with salt and pepper.

5. Final Mixing and Serving:

  • Off the heat, stir in the remaining butter and Grana cheese.
  • Serve the risotto on plates and garnish with the crumbled crispy Bresaola.

🍷 Recommended Wine:

Pair this dish with a Sassella – Valtellina Superiore DOCG to enhance the flavors harmoniously.

📸 The image of the dish is purely indicative and does not necessarily correspond exactly to the recipe

📖 Source: Consorzio di tutela Bresaola della Valtellina

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