Risotto with Bresaola

Risotto con Bresaola

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 400 g/14 oz risotto rice (Arborio)
  • 115 g/4 oz bresoala, cut in wide strips
  • 1 onion, finely chopped
  • 60 g/2 oz butter
  • 3 sage leaves
  • 1 bay leaf
  • 4 tomatoes, peeled, seeded and diced, about 200 g/7 oz
  • 50 ml/2 fl oz dry white wine
  • 1 litre/ pt meat stock
  • 2 tablespoons finely chopped parsley
  • salt and freshly ground black pepper
  • 100 g/ oz freshly grated Parmesan cheese


    Finely chop the onion and gently fry it in a large heavy pan in a little of the butter until golden. Add the sage, bay leaf and diced tomatoes. If the tomatoes are not ripe, add ½ tablespoon tomato purée. Season with salt and pepper.

    Add the rice, wine and stock. Bring the stock to the boil, reduce the heat and gently simmer, stirring occasionally. When the rice is cooked, add the parsley and the bresaola together with the rest of the butter. The end result should be of risotto consistency, creamy but with rice grains still firm to the bite.

    Serve with freshly grated Parmesan cheese.