Creamy Beer and Mortadella Risotto with Lemon and Rosemary

Beer and Mortadella Risotto

Category: Main Dishes

Servings: 4

This Beer and Mortadella Risotto is an Italian delight that combines the hearty flavors of creamy risotto, fragrant rosemary, and the savory richness of mortadella, all enhanced by the subtle bitterness of beer. Perfect for those who enjoy a unique twist on the traditional risotto, this dish is simple to make yet offers a depth of flavor that will impress your guests.

Ingredients:

Instructions:

1. Prepare the Broth: Start by heating your vegetable broth in a saucepan and keep it simmering on low heat throughout the cooking process. This ensures the rice cooks evenly and absorbs all the flavors as it simmers.

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2. Prepare the Mortadella and Shallot: Slice the mortadella into thin slices, then cut them into small cubes. Finely chop the shallot. In a large, wide pan, add the extra virgin olive oil and heat over medium. Once heated, add the shallot and sauté for about a minute until it starts to soften and release its aroma.

3. Sauté the Mortadella: Add the mortadella to the pan and sauté it with the shallot until it turns slightly golden. This will bring out the flavors of the mortadella, infusing the oil with a wonderful savory essence.

4. Deglaze with Beer: Pour in the beer and let it cook for a minute or two, allowing the alcohol to evaporate, leaving behind the rich malty flavor.

5. Cook the Rice: Add the Carnaroli rice to the pan, stirring to coat it with the flavors from the shallot and mortadella. Begin adding the vegetable broth, one ladle at a time. Stir the rice frequently, allowing it to absorb the broth slowly as it cooks. Continue this process until the rice is cooked to al dente texture, which should take about 15 minutes.

6. Add Fresh Flavors: About halfway through the rice cooking time, stir in the mortadella cubes. This will allow the mortadella to integrate into the rice, adding depth to the dish. As you near the end of the cooking time, grate the zest of one lemon into the risotto and sprinkle in the fresh rosemary that has been finely chopped. Stir everything together.

7. Finish the Risotto: When the rice is almost fully cooked, remove the pan from the heat. Stir in the butter and grated Parmigiano Reggiano to achieve a creamy, velvety texture. For an added kick, grate fresh ginger and stir it in.

8. Serve and Enjoy: Spoon the risotto onto plates, and serve immediately while hot. Garnish with a bit of extra rosemary or Parmigiano if desired. The combination of beer, mortadella, and fresh herbs will create a comforting and flavorful meal that’s perfect for any occasion.

Nutritional Information:

This Beer and Mortadella Risotto is a perfect balance of creamy, savory, and aromatic flavors, with the beer adding a unique twist to the traditional risotto. Ideal for a cozy dinner or a gathering with friends, this recipe is bound to become a favorite in your culinary repertoire. Enjoy!