Procedure

RISOTTO WITH RIGAMONTI BRESAOLA DELLA VALTELLINA IGP AND STRACCHINO

Melt half the butter and sauté 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.