PGI VALTELLINA APPLE RISOTTO WITH PGI BRESAOLA DI VALTELLINA AND SLIVERS OF PDO VALTELLINA CASERA CHEESE SCENTED WITH WHITE WINE

PGI VALTELLINA APPLE RISOTTO WITH PGI BRESAOLA DI VALTELLINA AND SLIVERS OF PDO VALTELLINA CASERA CHEESE SCENTED WITH WHITE WINE


SERVES 4:

  • 300 gr CARNAROLI RICE
  • 30 gr ONION CHOPPED
  • 100 Ml WHITE WINE
  • 100 gr BUTTER
  • 1 lt STOCK
  • 150 gr PDO VALTELLINA CASERA CHEESE, CUT INTO SLIVERS
  • 200 gr GOLDEN DELICIOUS APPLES (PGI VALTELLINA APPLE), FINELY DICED
  • 60 gr PGI BRESAOLA DI VALTELLINA, CUT INTO THIN STRIPS
Preparation

Sauté the chopped onion with half the butter, toast the rice and deglaze it with white wine. Add the boiling stock and cook for about 16 minutes. Add the diced PGI Valtellina apple and cook or a further 3 minutes. Cream in the butter, add the PGI Bresaola di Valtellina and slivers of PDO Valtellina Casera cheese. Place a small ring of risotto on the serving plate and garnish with some PGI Bresaola di Valtellina in rose-shaped slices and arrange the remaining PGI Valtellina apple and PDO Valtellina Casera cheese in a fan shape.