Risotto Carducci
A tribute to the poet who was a guest in Madesimo for many years
allergeni
Lactose
info
difficulty
Easy
preparation time
30 minuts
cooking time
18 minuts
servings for
4 people
cost
Low
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
ingredients
-
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
instructions
- 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.
