Gourmet embrace – Bresaola Bordoni

Gourmet

embrace

Castelmagno risotto, balsamic vinegar cream and bresaola strips

Preparation

First, prepare the vegetable broth, which will later be used for cook- ing the risotto. Chop half the on- ion and brown it in a pan with some butter, then pour in the rice and toast it, stirring often. Once the rice is toasted, pour in half a glass of white wine and contin- ue stirring.

When the alcohol has evaporated, pour in the broth to cover 3/4 of the rice, then cover with a lid and stir occasionally. Re- peat this operation until the rice is completely cooked. Add butter and plenty of grated Castelmagno cheese and stir the risotto off the heat. Plate the risotto and garnish it with bresaola strips, balsamic vinegar cream and lemon zest.