Risotto with Bresaola from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and F
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
- Measuring spoon
- Wooden spoon
Ingredients
- 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/1¾ pt meat stock
- 2 tablespoons finely chopped parsley
- salt
- freshly ground black pepper
- 100 g/3½ oz freshly grated Parmesan cheese
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