Beer and Speck Risotto

Here is the recipe for a delicious Italian-style beer and speck risotto:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 80 g of speck cut into cubes
• 1 small shallot, finely chopped
• 1/2 glass of light beer
• 1 liter of hot vegetable broth
• 50 g of butter
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by chopping the shallot and cubing the speck if you haven’t already bought it ready-made.
2. In a large pan, sauté the chopped shallot in a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the diced speck and let it brown until it becomes crispy.
4. Pour in the rice and toast it together with the speck and shallot for about a minute, stirring constantly.
5. Deglaze with the light beer and let the alcohol evaporate on high heat.
6. Lower the heat and begin to add the hot vegetable broth, a ladle at a time, waiting for the liquid to be absorbed before adding the next ladle.
7. Continue this for about 15-18 minutes or until the rice is al dente.
8. Taste and adjust for salt and pepper.
9. Remove the pan from the heat and cream the risotto with the cold butter in pieces and the grated Parmesan cheese, stirring vigorously to make it creamy.
10. Let the risotto rest for a couple of minutes before serving.

The beer and speck risotto is a dish where the aroma of beer pairs perfectly with the saltiness of the speck, creating a very interesting combination of flavors. The secret to a good risotto lies in toasting the rice well and in the final creaming with butter and Parmesan, which must be done off the heat to prevent the cheese from separating and to maintain a creamy consistency. Enjoy your risotto perhaps accompanied by a glass of light beer, for a pairing to be savored!