🍷 Risotto with Bresaola della Valtellina and Bitto – Recipe with red wine and Valtellinese cheese
A risotto that tells the Valtellina in every spoonful. The Risotto with Bresaola della Valtellina and Bitto is an elegant and decisive first course, where two symbolic products of the territory meet: Bresaola IGP, delicate and flavorful, and Bitto DOP, a mountain cheese rich in character 🧀. All enveloped by the creaminess of Carnaroli rice and the aroma of Valtellinese red wine, such as the famous Sassella DOCG. A gourmet proposal, ideal for impressing guests with simplicity and tradition.
📝 Ingredients (for 4 people)
- 400 g of Carnaroli rice
- 100 g of Bresaola della Valtellina IGP, cut into cubes
- 70 g of Bitto DOP cheese, in cubes or flakes
- 1 onion
- 1 glass of Valtellinese red wine (e.g. Sassella DOCG)
- Butter to taste
- Beef broth to taste
- Salt to taste
- (Optional): a tablespoon of fresh cream for creaming
👨🍳 Step by step preparation
1. Sauté and toasting:
- In a large saucepan, sauté the finely chopped onion in butter until it becomes translucent.
- Add the rice and toast for 2-3 minutes, stirring.
2. Deglaze with wine:
- Pour in the Valtellinese red wine, slightly increase the heat, and let it evaporate completely.
3. Cooking the risotto:
- Add the warm beef broth one ladle at a time, stirring frequently.
- Continue cooking for about 15-18 minutes, adjusting with salt if necessary.
4. Add Bitto and Bresaola:
- When the rice is al dente, add the Bitto cheese and the Bresaola della Valtellina in cubes.
- Finish off off the heat with another knob of butter and, if desired, with a tablespoon of fresh cream.
5. Serving:
- Serve immediately on hot plates.
- Accompany with a glass of Sassella – Valtellina Superiore DOCG for a perfect pairing 🍷
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
👨🍳 Recipe in collaboration with the chefs of Ristorante Lanterna Verde in Villa di Chiavenna
📖 Source: Consorzio di tutela Bresaola della Valtellina
