|Category||SALUMI - SALAMI|
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Bresaola is a type of cured meat typical of Northern Italy. Its production areas, officially established in 1996, with the birth of the consortium dedicated to its protection, are Valtellina and Valchiavenna.
Bresaola is made through a rather unusual process: the best beef cuts, mainly the leg, are selected. The meat is massaged and salted, then air dried. The spices selected for its preservation confer the bresaola its unique flavour.
RISOTTO WITH BRESAOLA AND ASIAGO CHEESE
400 gr Carnaroli Rice
100 gr diced Bresaola della Valtellina
70 gr Asiago cheese
A knob of Butter
1 chopped onion
1 glass of red wine
Brown the onion in butter and toast the rice.
Add the wine and let it evaporate.
Cook to low heat stirring often and adding broth as required for about 20 minutes.
Put out the fire then add the Asiago cheese and the Bresaola cut into cubes.
Allow it to rest for a few minutes in the pot with lid. Serve hot.
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