Beer Risotto with Culatello and Robiola
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Blanche Beer | 330ml |
| Culatello | 100g |
| Robiola Cheese | 100g |
| Vegetable Broth | 1L |
| Red Onion | 1 |
| Grana Padano DOP Cheese | 50g |
| Butter | 20g |
| Fine Salt | To taste |
| Chives | To taste |
Instructions:
To make the Beer Risotto with Culatello and Robiola, begin by warming up the vegetable broth in a separate pot so it stays hot throughout the cooking process.
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Prepare the Onion: Peel the onion and finely chop it with a knife. In a saucepan, melt the butter and sauté the chopped onion over low heat. The key is to cook it gently, allowing the onion to soften without burning. If necessary, add a few spoonfuls of warm vegetable broth to prevent burning. Once the onion becomes translucent, remove it from the pan and set it aside.
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Toast the Rice: In the same pan, add the Carnaroli rice and toast it for about 30 seconds, stirring occasionally to prevent sticking.
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Add the Beer: Pour in the Blanche beer, stirring to combine. Allow the beer to cook off, letting it evaporate entirely, which will infuse the rice with a rich, malty flavor.
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Cook the Risotto: Return the cooked onion to the pan and gradually add the hot vegetable broth, one ladle at a time. Stir continuously, adding more broth as the rice absorbs the liquid. Keep cooking the risotto over medium-low heat until the rice is al dente, typically about 15-20 minutes, adjusting with more broth as needed. Season with salt to taste.
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Prepare the Culatello and Cheese: While the risotto cooks, slice the culatello into thin strips. Once the rice reaches the perfect al dente texture, remove the pan from the heat. Add the robiola cheese, Grana Padano DOP cheese, and a spoonful of broth. Stir the mixture well until it’s creamy and the cheeses melt seamlessly into the risotto.
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Rest and Serve: Cover the pan with a lid and let the risotto rest for a couple of minutes. This helps the flavors blend and creates a creamy consistency.
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Plating: Serve the risotto on individual plates. Top each serving with the sliced culatello and freshly chopped chives for added freshness and flavor.
Enjoy your delightful Beer Risotto with Culatello and Robiola! This dish pairs the rich creaminess of the cheese with the savory depth of the culatello and the subtle, refreshing notes of beer. Perfect for a cozy meal or impressing guests at your next dinner party! Bon appétit!
