Bitto risotto
Risotto is one of our traditional dish, love from the Alps to Sicily, we are really proud of it!
It’ fairly simple to make, you just have to be patient and stir for 20 minutes, that’s all… If you carefully follow this instruction, you will experience a creamy, tasty dish…
Serves 2
200 g Organic Carnaroli Rice
1 small spring onion
1 tablespoon of extra-virgin Oilive Oil San Lorenzo
1 glass of white wine
100 g of Bitto D.O.P., diced
10 g of butter
Hot chicken broth
Mince the onion. Hot the oil in a heavy bottomed pan, with high edges. Stir fry the onion, without letting it colouring. Add the rice and stir-fry it fro few minutes, until all the grain are hot. Add the wine and let it evaporate. Begin to add three ladle of broth, and keep stirring until is mainly absorbed. Add again and again broth, until the rice is cooked (about twenty minutes in all). Five minutes before the rice is cooked, add the diced cheese.
Away for the heat, when the rice is cooked, add the butter, stir, let it rest for a few minutes, then serve with a good sprinkle of freshly grind pepper.
