🍋 Risotto with Valtellina Bresaola, lemon, and rosemary – Creamy and aromatic recipe
The risotto with Valtellina IGP Bresaola, lemon zest, and rosemary is a dish that impresses from the very first bite 🥩🌿. Creamy, aromatic, and with a fresh, citrus note, it’s perfect for an elegant dinner or to present a first course that combines Valtellinese tradition and creativity. The mascarpone adds creaminess, the lemon zest brightens the flavor, and the Bresaola IGP completes the dish with its unmistakable delicacy.
📝 Ingredients (for 4 people)
- 280 g of Vialone Nano rice
- 100 g of shallot, finely chopped
- 100 ml of dry white wine
- 10 g of extra virgin olive oil
- 140 g of Valtellina Bresaola IGP
- 60 g of mascarpone
- 60 g of grated Grana Padano
- 1 l of vegetable broth
(prepared with onion, carrot, celery, tomato, bay leaf, clove) - 1 untreated lemon
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
👩🍳 Step-by-step preparation
1. Prepare the broth:
- Bring the vegetable broth to a boil and keep it warm throughout the preparation.
2. Sauté and toast the rice:
- In a saucepan, make a sauté with oil and shallot until golden.
- Add the rice and toast it for 3 minutes, stirring.
- Deglaze with the white wine and let it evaporate.
3. Cooking the risotto:
- Add the hot broth until it covers the rice by 2 cm.
- Cook over low heat for 12 minutes, adding more broth if necessary.
4. Aromatics and bresaola:
- Cut the Bresaola into strips.
- Add it to the risotto and continue cooking for another 2 minutes.
- Squeeze half of the lemon and obtain the chopped zest.
- Chop the fresh rosemary as well.
5. Final creaming:
- Off the heat, add:
- the lemon juice
- the lemon zest
- the chopped rosemary
- the mascarpone
- the Grana Padano
- Mix carefully until you achieve a creamy risotto, soft and flowing.
6. Plating and decoration:
- Serve in warm deep plates.
- Garnish with a sprig of rosemary and crispy slices of bresaola (toasted in the oven for a few minutes).
📸 The image of the dish is purely indicative and may not exactly correspond to the recipe
📖 Source: Consorzio di tutela Bresaola della Valtellina
