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Risotto Carducci

A tribute to the poet who was a guest in Madesimo for many years




preparation time
30 minuts
cooking time
18 minuts
servings for
4 people

A tasty risotto dedicated to the poet who was a guest in Madesimo for many years. Carducci wrote in
September 1893: “I am still here with very few people. I eat a lot, drink so-so, walk a lot and work little; that
is, I read. I am very well.”
Source – Ristorante Capriolo


  • 250 grams of Carnaroli rice
  • Bresaola, as needed
  • 0.25 liters of meat or vegetable broth
  • 0.5 liters of Valtellina red wine
  • Butter, as needed
  • Parmigiano cheese, as needed
  • Carrot, onion, and celery for the soffritto


  • Prepare the bresaola, cutting it into strips or cubes.
  • Heat the wine and the broth.
  • Sauté the finely chopped celery, carrot, and onion well.
  • Add the rice, stirring well.
  • Gradually add the wine, up to a third of the cooking time.
  • Add the bresaola and finish cooking with the broth.
  • Cream with butter and Parmigiano off the heat and serve immediately in a warm dish.
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