Risotto with bresaola and lemon
Risotto with bresaola and lemon is the epitome of refined dining. In this dish, the acidic, citrusy note of lemon meets the typical saltiness of Valtellina bresaola, creating a balance of flavors that cleanses the palate and revitalizes the spirit.
Ingredients · Servings 4
- Riso Carnaroli 320 gr
- Bresaola 100 gr
- Limone 1
- brodo vegetale 1 l
- Vino bianco secco ½ bicchiere
- Scalogno 1
- Burro freddo 50 gr
- Parmigiano Reggiano grattugiato 60 gr
- Olio extravergine d'oliva (EVO) 2 cucchiai da tavola
- Sale
- Pepe nero
Method · 35 min
- Prepara il brodo vegetale e tienilo costantemente in caldo su fuoco basso. Taglia 70 g di bresaola a listarelle sottili, mentre tieni da parte le fette rimanenti per la decorazione finale. Trita finemente lo scalogno e fallo rosolare dolcemente nella casseruola con un filo d'olio extravergine d'oliva a fuoco dolce.
- Aggiungi il riso Carnaroli e tostalo a fuoco vivo per circa 2 minuti, mescolando finché i chicchi non diventano caldi e semitrasparenti. Sfuma con il vino bianco secco e lascia evaporare completamente la parte alcolica. Versa un paio di mestoli di brodo caldo e continua la cottura, aggiungendo altro brodo man mano che viene assorbito e mescolando di tanto in tanto.
- A circa 5 minuti dalla fine della cottura del riso, unisci le listarelle di bresaola per farle amalgamare e insaporire il chicco. Spegni il fuoco quando il riso è ancora al dente e regola di sale se necessario. Aggiungi la scorza grattugiata del limone bio, qualche goccia del suo succo, il burro freddissimo di freezer e il Parmigiano Reggiano.
- Manteca energicamente per un paio di minuti fino a ottenere un'onda cremosa, poi copri la casseruola con il coperchio e lascia riposare il risotto per 2 minuti. Impiatta distribuendo il risotto a specchio sui piatti piani, guarnisci con le fette di bresaola intere tenute da parte, una spolverata di pepe nero fresco e qualche zest di limone per decorare.
It's a perfect dish to serve after a chic appetizer like stuffed bresaola baskets or delicious cucumber and robiola bites. If you love risottos with a rich texture, this version will remind you of the creaminess of gorgonzola and speck risotto, but with an added burst of freshness from the citrus essential oils. Making bresaola and lemon risotto is incredibly simple: all you need is a few high-quality ingredients and a little care when toasting the rice. To finish the meal on a high note with the same citrus theme, you could serve a slice of cold brick or refresh yourself with an original espresso Martini.
Doses & Ingredients
- Serves 4
- Very low difficulty
- Preparation time 15 min
- Cooking time 20 min
- Very low cost
- Food availability very easy
- Carnaroli rice 320 g
- Bresaola 100 gr
- Lemon 1
- 1 l vegetable broth
- Dry white wine ½ glass
- Shallot 1
- 50g cold butter
- Sale q.b.
- Black pepper to taste
- Saucepan / Knife and cutting board / Ladle / Pot.
Preparing risotto with bresaola and lemon
- 1. Prepare the vegetable broth and keep it warm over low heat. Cut 70g of bresaola into thin strips, setting aside the remaining slices for garnish. Finely chop the shallot and gently sauté it in a saucepan with a drizzle of extra virgin olive oil over low heat.
- 2 Add the Carnaroli rice and toast it over high heat for about 2 minutes, stirring until the grains are warm and translucent. Pour in the dry white wine and let the alcohol evaporate completely. Pour in a couple of ladles of hot broth and continue cooking, adding more broth as it is absorbed, stirring occasionally.
- 3. About 5 minutes before the rice is finished cooking, add the bresaola strips to combine and flavor the grain. Turn off the heat when the rice is still al dente and adjust the salt if necessary. Add the grated organic lemon zest, a few drops of its juice, the very cold butter from the freezer, and the Parmigiano Reggiano.
- Stir vigorously for a couple of minutes until the risotto forms a creamy wave, then cover the pan with the lid and let it rest for 2 minutes. Divide the risotto evenly between dinner plates, garnish with the reserved whole bresaola slices, a sprinkle of fresh black pepper, and a few lemon zests for garnish.
Idee alternative
- Gluten-free version: This risotto is naturally gluten-free; just make sure the vegetable broth you use is free of traces of contamination. Lactose-free version: To stir in the risotto, use a high-quality extra virgin olive oil like the one used for pistachio pesto or a non-dairy butter. Light version: Reduce the amount of grated cheese and stir in a spoonful of 0% fat Greek yogurt for a protein-rich, velvety result. Vegetarian/vegan idea: Replace the bresaola with chopped sun-dried tomatoes, inspired by our bruschetta, to maintain a savory kick without animal-derived ingredients.
Tips, tricks and how to reduce food waste
- Tip for guaranteed success: never cook bresaola with rice! Prolonged cooking would make it too salty and tough. An extra treat: add a few pink peppercorns during cooking: its delicate, fragrant flavor pairs divinely with lemon and bresaola. An idea for kids: serve the dish decorated with lemon zest in the shape of little stars or suns; the bright color and delicate flavor will win them over. Waste-saving tip: don't throw away the white part of the lemon peel! Although it's bitter for risotto, you can use it to make a more aromatic tea or to flavor your water bottle.
Conservation
- The risotto with bresaola and lemon should be enjoyed immediately after cooking to fully appreciate its creaminess. If you have any leftovers, it can be stored in the refrigerator for a day; you can reuse it to make small, golden rice croquettes.
Curiosity
- The pairing of bresaola and lemon is a classic of healthy Italian cuisine, usually served as a carpaccio. Transforming it into a risotto is a modern twist that elevates simple ingredients to a gourmet dimension. Did you know that bresaola is one of Europe's oldest cured meats? It has been produced in Valtellina since the 1400s, combining the preservation of the meat with the unique Alpine climate, just like our most iconic traditional dishes.
