Beer Risotto with Culatello and Robiola

Here is the recipe for a delightful Beer Risotto with Culatello and Robiola, a dish that combines the aromatic quality of beer with the creaminess of robiola and the savory taste of culatello, creating a unique and rich blend of flavors.

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 1 small onion, finely chopped
• 50 g of butter
• 200 g of culatello, cut into strips
• 150 ml of light beer
• About 1 l of hot vegetable broth
• 150 g of robiola cheese
• Salt and pepper to taste
• grated Parmesan (optional)
• Extra virgin olive oil (if you prefer a less fatty version)
• Chopped fresh parsley for garnish (optional)

Preparation

1. In a large pan, melt half the butter (or a drizzle of oil) over medium heat and sauté the chopped onion until it becomes translucent.
2. Add the rice and toast it for a few minutes until the grains become shiny and translucent, stirring frequently.
3. Pour the beer over the rice and let it evaporate, continuing to stir.
4. Begin adding the hot broth, one ladle at a time, waiting for the previous amount to be absorbed before adding the next. Stir frequently and maintain medium-low heat.
5. Halfway through cooking, add the culatello to the risotto.
6. Continue adding broth and cooking until the rice is al dente, usually after 16-18 minutes.
7. When the rice is nearly ready, incorporate the robiola cheese and the remaining butter. If you prefer a lighter version, you can omit the additional butter. Season with salt and pepper.
8. Remove the risotto from the heat and, if you wish, stir in the grated Parmesan.
9. Let it rest for a couple of minutes, then serve the risotto garnished with chopped fresh parsley if you like.

Curiosity

Beer Risotto is an innovative variation of the classic Italian risotto. The use of beer instead of traditional white wine offers a unique flavor and can be an interesting choice for those who enjoy experimenting in the kitchen. Culatello, a refined charcuterie from Emilia-Romagna, adds a touch of elegance and depth to the dish. Robiola, with its soft texture and mild flavor, provides an intense and enveloping creaminess.