Blossom risotto – Bresaola Bordoni

Blossom

risotto

Risotto with Casera cheese, julienned bresaola,
borage flowers, goat cheese and herb cream, and honey cream

The Casera melts beautifully with the julienne of bresaola, while blossoms
and aromatic creams evoke the gentle essence of high mountain pastures.

Method

Cook the Carnaroli rice and, halfway through, stir in butter and grated Casera cheese until you achieve a creamy consistency. Meanwhile, prepare the green cream by blending the goat cheese with cream and mountain herbs, seasoning with salt and pepper to taste.

For the honey cream, mix honey with ricotta and a little cream until smooth. Plate the risotto and arrange the julienned bresaola on top. Finish with drops of the green herb cream, the golden honey cream, and fresh borage flowers.