Bitto Risotto

History & Background

A Valtellina cheese since the 9th–10th century, Bitto takes its name from the river. It was — and is — the cheese of shepherds who took flocks up to high pastures in summer. Bitto risotto is a dish of the eastern Lombard valleys.

Ingredients for 4

• 320g Carnaroli rice
• 150g Valtellina Bitto DOP (24+ months) grated
• 50g Bitto in small cubes
• 1 shallot
• ½ glass white wine
• 1L vegetable or beef broth
• 60g cold butter
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove the Bitto rind; grate 150g and cut 50g into small cubes.
2. Sweat the chopped shallot with butter in a heavy pan.
3. Toast the rice and deglaze with white wine.
4. Add hot broth, stirring calmly.
5. At 16 minutes, turn off the heat.
6. Manteca off the heat with cold butter and grated Bitto.
7. Add the Bitto cubes at plating for variable texture.
8. Serve with freshly ground pepper.

Wine pairing

Valtellina Superiore (Inferno or Sassella) or Sforzato di Valtellina: mountain Nebbiolo, perfect with Alpine cheese.

Common mistakes

• Using young Bitto (under 12 months): lacks character.
• Too much cheese in the mantecatura: turns pasty.
• Serving too hot: the cubes melt too much and lose their identity.