Carbonara valtellinese

🍝 Risotto with Casera Cheese, Carbonara Sauce, and Bresaola Roe

An elegant and innovative recipe by chef Alessandro Bianucci, highlighting the authentic flavors of Valtellina: the risoni, blended with Valtellina Casera DOP and butter, are accompanied by a delicate carbonara sauce and enriched with finely chopped Bresaola Roe from Valtellina IGP. A refined dish rich in contrasts, for true fans of mountain cuisine reinterpreted with a modern touch 🧀🥩✨.

📝 Ingredients for 4 persons:

For the risoni:

• 320 g of risoni or corallini
• 150 g of butter
• 80 g of grated Valtellina Casera DOP
• 1.2 liters of salted water
• 1 tablespoon of lemon juice

For the carbonara sauce:

• 200 ml of fresh milk
• 50 ml of cooking cream
• 4 egg yolks (yellow pasta)
• Salt to taste

For the bresaola roe:

• 6 slices of Bresaola from Valtellina IGP, toasted in a pan and finely chopped

👨‍🍳 Preparation:

👉 1. Carbonara sauce:

1. In a small pot, mix the milk with the cream, the yolks, and a pinch of salt.
2. Heat over low heat, without boiling.
3. Keep the sauce warm in a bain-marie until ready to use.

👉 2. Cooking the risoni:

1. Cook the risoni like a risotto, gradually adding the salted water little by little.
2. When al dente and the water is absorbed, blend off the heat with:
   • the butter
   • the grated Valtellina Casera DOP
   • one tablespoon of lemon juice

🍽️ Finishing and plating:

1. Transfer the blended risoni to a deep plate.
2. With a spoon, pour the warm carbonara sauce along the edges of the plate.
3. In the center, add the finely chopped bresaola (bresaola roe).
4. Sprinkle with black pepper from a grinder.

✨ A note: crispy Casera rinds

1. Set aside the rinds of Valtellina Casera DOP, removing any labels.
2. Soak them for 10 minutes in cold water, then drain and dry well.
3. In a non-stick pan, sauté until a golden crust forms.
4. Let cool slightly, finely chop, and scatter next to the bresaola roe for an extra touch of flavor and crunch.

📚 Recipe taken from: Recipe Book Valtellina Casera - Bitto (ctcb.it)
👨‍🍳 Chef Alessandro Bianucci
📷 The image of the dishes is purely indicative and may not accurately correspond to the recipe.