Risotto with Bitto Cheese and Bresaola

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (100g) Bitto cheese, grated 1 cup (100g) Bitto cheese, grated
• 4 ounces (115g) bresaola, thinly sliced 4 ounces (115g) bresaola, thinly sliced
• 2 tablespoons (30g) grated Parmesan cheese 2 tablespoons (30g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable or chicken broth over medium heat and keep it simmering.
2. 2.
   In a separate large, deep skillet, melt the butter and olive oil over medium heat.
3. 3.
   Add the chopped onion to the skillet and sauté until translucent.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat each grain with the butter and oil mixture.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering broth to the skillet, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
7. 7.
   Continue this process until the rice is cooked al dente, tender but still firm to the bite.
8. 8.
   Stir in the grated Bitto cheese until it melts and combines with the rice.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the skillet from heat and let it rest for a few minutes.
11. 11.
    Serve the risotto in individual bowls, topped with thinly sliced bresaola and a sprinkle of grated Parmesan cheese.
12. 12.
    Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Bitto cheese — Make sure to grate the Bitto cheese before adding it to the risotto. This will help it melt evenly and incorporate smoothly into the dish.
• Bresaola — When adding the thinly sliced bresaola to the risotto, gently fold it in to prevent it from breaking apart. This will ensure that each bite has a perfect balance of flavors.

Tips & Tricks

• To enhance the flavors, you can add a pinch of saffron threads to the risotto while it's cooking.
• For a vegetarian version, you can substitute vegetable broth for the chicken broth.
• If you can't find Bitto cheese, you can use a combination of Fontina and Parmesan cheese instead.
• To make the risotto even creamier, you can stir in a tablespoon of mascarpone cheese at the end.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Risotto with Bitto Cheese and Bresaola as a main course accompanied by a fresh green salad. It pairs well with a glass of dry white wine to complement the flavors.

Presentation advice

To elevate the presentation of this dish, you can garnish each serving with a drizzle of balsamic glaze and a sprinkle of freshly ground black pepper. Serve it in shallow bowls to showcase the vibrant colors of the risotto and bresaola.