Beer Risotto with Mortadella and Zucchini Flowers
Beer Risotto with Mortadella and Zucchini Flowers
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Light Beer | 100ml |
| Mortadella | 100g |
| Zucchini Flowers | 90g |
| Parmigiano Reggiano DOP | 60g |
| Butter | 50g |
| Onion | ½ |
| Lemon Zest | ½ |
| Fresh Ginger | 1 tsp |
| Extra Virgin Olive Oil | 1 tbsp |
| Wild Fennel | to taste |
| Thyme | to taste |
| Marjoram | to taste |
| Rosemary | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Water | 2L |
| Celery | 1 stalk |
| Carrot | 1 |
| Parsley | 1 bunch |
| Salt for Broth | 1 pinch |
Instructions
-
Prepare the Vegetable Broth
Start by preparing the vegetable broth. You can follow a basic vegetable broth recipe by using celery, carrot, onion, and parsley, and seasoning it with a pinch of salt. Let it simmer for 30 minutes before straining it. You’ll need 2L of this broth for the risotto. -
-
Prep the Aromatics and Vegetables
Finely chop the wild fennel, thyme, marjoram, and rosemary. Peel and finely chop the onion. Grate the fresh ginger and the lemon zest. Cut the mortadella into small cubes, then cut the zucchini flowers into strips. -
Cook the Risotto
In a large, deep pan, heat the olive oil and 20g of butter over medium heat. Once melted, add the rice, stirring constantly with a wooden spoon to toast it lightly for a few minutes. -
Deglaze with Beer
Pour in the light beer to deglaze the rice, stirring it in until it has been absorbed. -
Add the Vegetables and Aromatics
Once the beer is absorbed, add the cubes of mortadella, lemon zest, and the prepared aromatic herb mix. Stir well to combine. -
Cook with Broth
Gradually add the hot vegetable broth to the rice, a ladle at a time, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is al dente and creamy. This should take around 18 minutes. -
Finish the Risotto
Once the rice is cooked, remove the pan from the heat. Stir in the zucchini flowers and the remaining butter, then add the grated Parmigiano Reggiano. Season with salt and black pepper to taste. -
Serve
Serve the beer risotto with mortadella and zucchini flowers hot, garnished with extra herbs if desired.
Tips for Success:
- Use Carnaroli rice for the perfect creamy texture in your risotto.
- If you want to add extra flavor, feel free to sprinkle more Parmigiano Reggiano on top just before serving.
- For a more intense beer flavor, opt for a slightly stronger beer, such as a pale ale.
Enjoy this delightful twist on a classic risotto, combining the richness of beer, the savory flavor of mortadella, and the delicate touch of zucchini flowers!
