RISOTTO WITH BRESAOLA

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently. When the onion is soft, cut the bresaola into strips and add half to the pan and fry for a few minutes.
• Add all the rice and mix with the other ingredients in the pan until it is crackling hot.
• After about 5 minutes, when the rice is well toasted and shiny, add the wine and stir quickly for 2 minutes to evaporate the alcohol and allow the rice to absorb the wine.
• Next, add 2 ladlefuls of the simmering stock and continue to stir constantly, only add more stock when the previous liquid has been absorbed.
• The risotto will be ready after 20- 25 minutes, when the rice is tender but still firm to the bite.
• Take the pan off the heat and stir in the remaining Bresaola and butter and half the cheese. Stir vigorously and adjust the seasoning as necessary.
• Cover and rest for 5 minutes, then transfer onto a warm platter and sprinkle with the rest of the cheese. Serve at once.