Rice Cake with Bresaola della Valtellina and Bitto Cheese 🧀🍚 – Tasty and Mountain First Course
A creamy and fragrant first course, bringing the authentic flavors of Valtellina directly to the table ⛰️❤️
The rice cake with Bresaola della Valtellina IGP and Bitto is a recipe that combines the intense flavors of Valtellinese tradition in a simple yet flavorful dish. The rice is creamed with Bitto cheese, a PDO excellence from the area, and enriched with cubes of bresaola for a perfect contrast between savoriness and softness. Ideal to be served hot as a rustic and original first course, accompanied by a glass of Valtellina Superiore DOCG Grumello 🍷
📝 Ingredients for 4 people
- 400 g of rice (preferably Carnaroli or Arborio)
- 100 g of Bresaola della Valtellina IGP cut into small cubes
- 70 g of Bitto cheese PDO
- Butter to taste
- Onion (half, finely chopped)
- Meat broth (enough for cooking)
- 1 glass of dry white wine
- Salt to taste
👩🍳 Step-by-step Preparation
- In a saucepan, sauté the chopped onion in a knob of butter until it becomes translucent.
- Add the rice and toast for 1-2 minutes, stirring well.
- Deglaze with the white wine and let it evaporate completely.
- Cook the rice by adding hot meat broth one ladle at a time, stirring continuously.
- At the end of cooking, remove from heat and stir in the cubes of Bitto cheese and the Bresaola della Valtellina.
- Cover the pot with a lid and let it rest for 3 minutes before serving.
🍷 Recommended Wine:
Valtellina Superiore DOCG Grumello – an elegant and structured red wine, perfect to accompany this dish.
📸 The image of the dishes is purely indicative and may not exactly correspond to the recipe
