Lemon Risotto and Crispy Bresaola is an easy and tasty first course, made even more appealing by the use of Curtiriso whole grain rice.
The whole grain rice, nutritious and with a strong flavor, here meets the liveliness and freshness of lemon and the enveloping crunchiness of bresaola, creating a perfect combination of tradition and innovation.
Follow my step-by-step recipe for lemon risotto and crispy bresaola and let yourself be carried away by the magic of flavors, ready to discover the pleasure of a risotto that goes beyond expectations.
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Sponsored by Curtiriso.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/4 cups Curtiriso whole grain rice
- 4 1/4 cups vegetable broth
- 3 tbsp white onion
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup white wine
- 3 oz bresaola
- 1 lemon
- to taste pepper
Steps for Lemon Risotto and Crispy Bresaola
To make this lemon risotto with crispy bresaola, only a few simple steps are needed.
First, prepare a simple vegetable broth and keep it hot in a small pot on low heat.
In a large pot, add finely chopped onion with half of the butter.
When the onion becomes translucent, add the Curtiriso whole grain rice and toast for about two minutes, continuing to stir.
Deglaze with white wine, let it evaporate, and add two ladles of broth.
Cook over moderate heat, adding more broth as it dries, and stirring occasionally.
Meanwhile, make the bresaola crispy.
It will take three rounds in the microwave of 20 seconds each.
Place the bresaola on a plate, do a first round in the microwave at max power for 20 seconds, open the microwave, some steam will come out, turn the bresaola over, and proceed in this way for a total of three times.
At the end, you will obtain dehydrated bresaola slices of a nice color. Once cooled, they will be very crispy, and you can crumble them with your hands and set aside.
When the risotto is cooked, add the juice of one lemon, stir and turn off the heat.
With the heat off, stir in the remaining butter and Parmesan cheese.
Serve with a grind of pepper, a spoonful of bresaola on top, and grated lemon zest.
Our Lemon Risotto and Crispy Bresaola is ready, serve hot!
See you next time from Sapore di Arianna!
Variations
If you like, you can replace the lemon with a lime or an orange for a zestier flavor.
You can substitute bresaola with speck.
Storage
Storage is not recommended; however, if there are leftovers, this risotto can be stored in the refrigerator in an airtight container for up to 48 hours.