Risotto Carducci
A dish dedicated to the poet Carducci, a guest in Madesimo for long periods, featuring his favoriteingredients: wine and bresaola.
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Stove
- Serving platter
Ingredients
- 250 grams of Carnaroli rice
- Bresaola, as needed
- 1/4 liter of meat or vegetable broth
- 1/2 liter of Valtellina red wine
- Butter, as needed
- Parmigiano cheese, as needed
- Carrot, onion, and celery for the soffritto
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