Risotto with beer, mortadella and pistachios … if you’re looking for something a little different to eat – delicious and not too difficult – then you might want to try this special recipe.
This is a nutritious and tasty first course that juxtaposes the slightly sweet and rich flavor of mortadella with subtle acidity of Cocoon beer, produced locally at Lake Como by LarioMania. The craft beer, prepared with Pan Poss (stale bread) and Murun (mulberries), has a delicate taste like silk. Produced in the traditional high-fermentation beer style, it has a light taste that is characterized by a delicate and refreshing acidic flavor. The mulberry blackberries give a citrus and fruity scent.
The addition of beer to the risotto leaves a pleasantly full-bodied taste on the palate. The final touch, a topping of freshly grated Parmesan and chopped Bronte pistachios adds that extra taste, making this dish truly special, not only to your taste buds, but also a beautiful composition: food can also be enjoyed with your eyes!
Definitely to try, a delight for you and your guests!
RISOTTO CON BIRRA, MORTADELLA E PISTACCHI DI BRONTE (RISOTTO WITH BEER, MORTADELLA AND BRONTE PISTACHIOS)
1 liter (1 quart) vegetable stock
40 g (1.5 oz) butter
1 small shallot, finely chopped
180 g (6.5 oz) mortadella, cut into cubes
320 g (11.5 oz) Carnaroli or Arborio rice
240 ml (1 cup) Cocoon beer
4 tablespoons of Parmigiano Reggiano, grated
4 tablespoons of chopped Bronte pistachios
Freshly ground black pepper
1. In a saucepan heat the broth over medium-heat
2. In a large saucepan, melt the butter and add the shallot. Sauté, without burning, for 2-3 minutes over medium heat, then add the mortadella and sauté until crisp.
3. Add the rice and mix thoroughly for about 3 minutes in order to toast the rice well. This procedure helps regulate the absorption of liquids and have a good risotto al dente. Over medium-high heat add the beer and mix until completely absorbed
4. Add a ladle or two of broth so that the rice is just covered, and stir continuously with a wooden spoon. When the broth is almost completely absorbed (the rice should not be dry), repeat the same process
5. Remove the risotto from the heat when the rice is al dente and has a creamy consistency (it must not be dry!), after about 16-18 minutes. Follow the cooking time indicated on the package
6. Add the Parmesan and pepper. Leave to rest for 1 or 2 minutes. Serve and decorate with chopped pistachios. Serve immediately (- it’s very easy to overcook the risotto!). -Paola