First course:

Valtellina Golden Delicious apple risotto
with Bresaola strips and slivers of Casera cheese

Serves  4
300 g Carnaroli rice
30 g onion, chopped
1 dl white wine
100 g butter
1 lt stock
150 g Casera cheese slivers
200 g Golden Delicious apples, finely diced
60 g Bresaola (‘punta d’anca’ or loin variety), cut into thin strips

Sauté the chopped onion with half the butter, toast the rice and deglaze it with the white wine.  Add the boiling stock and cook for about 16 minutes.  Add the diced apple and cook for a further 3 minutes.  Cream in the butter, add the bresaola strips and slivers of Casera cheese.  Place a small ring of risotto on the serving plate and garnish with some bresaola in rose-shaped slices and arrange the remaining apple and Casera cheese in a fan shape.

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