Toast the rice with a pinch of butter, add part of the broth, add salt and finish cooking it by adding broth from time to time, while you keep stirring.
Once the rice is cooked, turn off the burner and add parmesan, lemon juice and peel and salt and pepper. Let the rice cool in the fridge.
Wait for the lemon risotto to be cold, then stir-fry it slowly in a non-stick pan and make it more compact.
When a crispy crust has formed on the side touching the pan, turn it and repeat the operation for the other side.
Season the riso al salto with bitto cheese and herbs you had sautéed in a pan with a pinch of butter and a clove of garlic. Bake the risotto for a few minutes at 180°C, until the cheese has melted.
Remove the lemon risotto from the oven and place it on a serving dish. Right before serving, add bresaola pieces.