{"id":1036,"date":"2017-07-13T16:31:44","date_gmt":"2017-07-13T14:31:44","guid":{"rendered":"http:\/\/www.rigamontisalumificio.it\/?post_type=avada_portfolio&p=1036\/"},"modified":"2021-03-25T17:47:50","modified_gmt":"2021-03-25T16:47:50","slug":"risotto-with-rigamonti-bresaola-della-valtellina-igp-and-stracchino","status":"publish","type":"avada_portfolio","link":"https:\/\/www.rigamontisalumificio.it\/en\/portfolio-items\/risotto-with-rigamonti-bresaola-della-valtellina-igp-and-stracchino\/","title":{"rendered":"Risotto with Rigamonti Bresaola della Valtellina IGP and Stracchino"},"content":{"rendered":"

Play to Cook<\/h2>\n
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OUR CULINARY SUGGESTIONSI<\/h4>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>

RECIPES<\/span><\/h4>\n

Risotto with Rigamonti Bresaola della Valtellina IGP and Stracchino<\/span><\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>

Risotto with Rigamonti Bresaola della Valtellina IGP and Stracchino<\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

<\/i>BACK TO RECIPES<\/span><\/a><\/p>\n<\/div>

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Ingredients<\/h2>\n
\n

RISOTTO WITH RIGAMONTI BRESAOLA DELLA VALTELLINA IGP AND STRACCHINO<\/h4>\n

Ingredients for 4 people:
\n20 grams butter
\n1 shallot, finely minced
\n1 package Rigamonti Bresaola della Valtellina IGP, chopped
\n300 grams Roma rice
\n1 glass dry white wine
\n1 litre beef broth
\n100 grams stracchino cheese
\nParmesan, grated
\nParsley, minced
\nSalt and pepper<\/p>\n<\/div>

<\/div><\/div><\/div>

Procedure<\/h2>\n
\n

RISOTTO WITH RIGAMONTI BRESAOLA DELLA VALTELLINA IGP AND STRACCHINO<\/h4>\n

Melt half the butter and saut\u00e9 the shallot until soft. Add half the Rigamonti Bresaola della Valtellina IGP, then the rice and toast for a few minutes, stirring constantly. Add the white wine. As soon as the wine has cooked off, begin adding the broth, a little at a time, and continue cooking, stirring frequently, until rice is cooked through. Meanwhile, crisp the rest of the Rigamonti Bresaola della Valtellina IGP in another frying pan. When the rice is done, take the pot off the heat and stir in the remaining butter, the stracchino and Parmesan and parsley to taste. Season to taste with salt and pepper. Serve the risotto topped with crisp Rigamonti Bresaola della Valtellina IGP pieces.<\/p>\n<\/div>

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Recipes<\/h2>\n
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OUR CULINARY SUGGESTIONS<\/h4>\n<\/div>
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