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The risotto beer and mortadella it is a decidedly original first course with a very strong taste, so I tell you right away that it is not suitable for everyone. I myself admit to having been rather skeptical about it, as it always happens to me when it comes to mortadella on the other hand ... But I confess that I had to change my mind once again: yes, because in fact I must admit that the combination with beer and lemon it dampens or the strong and plump flavor of the salami creating a strong mix of flavors, yes, but very pleasant.
This is as far as my palate is not used to mortadella ... let alone my husband: he brushed the dish in no time ;-) In short, if you want to try a different first course, try my recipe and let me know what you think!
How to make risotto with beer and mortadella
First of all, prepare the vegetable broth that you will need hot. You can use the granulated cube, as I did, or prepare some fresh broth.
Cut the mortadella.
Chop the shallot and brown it in a non-stick pan with 20 g of butter and a drop of oil.
Add the rice and toast it for a minute, then blend with the beer.
Once the beer has evaporated, start adding the hot broth to cook the rice, adding more as it is absorbed.
Halfway through cooking, add the mortadella.
When cooked, stir in the grated lemon zest, the Parmesan cheese and a knob of butter.
Serve your risotto with beer and mortadella and serve it immediately.