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Lemon risotto with shredded Bresaola della Valtellina.
4
40min
Federico Quaglia
A crispy-on-the-outside, creamy-on-the-inside lemon risotto, served with melted Bitto cheese, sautéed herbs, and shredded Bresaola from Valtellina. Refined and surprising!
Start by toasting the rice in a saucepan with a knob of butter. Gradually add the hot broth, stirring continuously until the rice is cooked. When the rice is ready, turn off the heat and stir in the Parmesan, lemon juice, and lemon zest. Adjust with salt and pepper, then let it cool completely in the refrigerator to help it firm up.
Once the risotto is well chilled, compact a portion in a non-stick pan with a little butter, shaping it into a small cake. Cook over low heat until a golden crust forms, then carefully flip it and brown the other side as well.
Sauté the herbs in a pan with butter and a garlic clove. Place the risotto cake on a baking tray, top with the sautéed herbs and Bitto cubes, and bake at 180°C for a few minutes until the cheese melts. Serve hot, finishing with the shredded Bresaola on top.
Tagliofresco
Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion. Citterio's Valtellina Bresaola in its "tagliofresco" package seems just sliced; many soft slices immediately ready for a tasty and light meal. Only 2% fat.
