First Course

Lemon risotto al salto, bitto cheese, herbs and bresaola pieces

  • 40 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia


  • 240 g carnaroli or vialone nano rice
  • 20 g butter
  • 1 lt meat broth
  • one lemon peel and juice
  • 60 g parmesan
  • 200 g bresaola roughly cut
  • 80 g herbs
  • 1 clove of garlic
  • 120 g bitto cheese in small cubes



Toast the rice with a pinch of butter, add part of the broth, add salt and finish cooking it by adding broth from time to time, while you keep stirring.
Once the rice is cooked, turn off the burner and add parmesan, lemon juice and peel and salt and pepper. Let the rice cool in the fridge.
Wait for the lemon risotto to be cold, then stir-fry it slowly in a non-stick pan and make it more compact.
When a crispy crust has formed on the side touching the pan, turn it and repeat the operation for the other side.
Season the riso al salto with bitto cheese and herbs you had sautéed in a pan with a pinch of butter and a clove of garlic. Bake the risotto for a few minutes at 180°C, until the cheese has melted.
Remove the lemon risotto from the oven and place it on a serving dish. Right before serving, add bresaola pieces.


Buon appetito ;-)

This recipe is made with

58021 Bresaola della Valtellina I.G.P.
Share this recipe with your friends
Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
Tell us if you liked this recipe
Back to search resuls