Risotto con bitto e bresaola

Risotto con bitto e bresaola is a traditional type of risotto originating from Valtellina. The risotto is usually made with a combination of Arborio rice, onions, olive oil, red wine, vegetable stock, Bitto DOP cheese, bresaola della Valtellina, and butter. The onions are sautéed in olive oil with half of the bresaola, followed by the rice, red wine, and stock. The mixture is simmered for a few minutes, and the rest of the bresaola is added, followed by the gradual addition of the rest of the stock as the risotto is cooking. Butter and Bitto cheese are added near the end of cooking, and the risotto is ready to be enjoyed once the cheese melts. There are many variations on the dish so it's not uncommon to use lemons and Casera Valtellina cheese as well.