Dish

Risotto con bitto e bresaola

Risotto with bitto cheese and cured beef

To make this dish, start by sautéing onions and garlic in butter until they are translucent. Add the rice and stir until it is coated with the butter. Add white wine and stir until it is absorbed. Then, add hot chicken broth, one ladle at a time, stirring constantly until the rice is cooked. Finally, add grated bitto cheese and chopped bresaola and stir until the cheese is melted and the bresaola is heated through. Serve hot.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto is a traditional Italian dish that originated in the northern regions of Lombardy and Piedmont. Bitto cheese is a semi-hard cheese made from cow's milk and goat's milk that is aged for at least 70 days. Bresaola is a salted, air-dried beef that is typically served thinly sliced.

Dietary considerations

Gluten-free, can be made vegetarian by using vegetable broth instead of chicken broth. Contains dairy and meat.

Variations

Variations of this dish can include adding mushrooms, peas, or asparagus. Some recipes also call for using different types of cheese, such as Parmesan or Gorgonzola.

Presentation and garnishing

To make the risotto extra creamy, stir in a tablespoon of mascarpone cheese at the end. Serve the risotto in a shallow bowl and garnish with chopped parsley and grated Parmesan cheese.

Tips & Tricks

Stir constantly while adding broth to ensure the rice cooks evenly. Use hot broth to prevent the temperature of the rice from dropping. Add the cheese and bresaola at the end to prevent them from becoming tough or chewy.