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Beer Risotto with Mortadella and Zucchini Flowers

17/11/2023

Here is a recipe for a risotto that combines traditional Italian flavors with an original note given by the use of beer. The beer risotto with mortadella and zucchini flowers is an innovative dish that can surprise your guests.

Ingredients

  • 320 g of carnaroli or arborio rice
  • 1 small white onion, finely chopped
  • 100 g of mortadella, cut into cubes
  • 8 zucchini flowers, cleaned and cut into strips
  • 500 ml of pale beer
  • 1 liter of hot vegetable broth
  • 40 g of butter
  • 40 g of grated Parmesan cheese
  • Salt and black pepper to taste
  • Extra virgin olive oil

Preparation

  1. Heat a drizzle of oil in a large pan and sauté the chopped onion until it becomes translucent.
  2. Add the rice and toast it for a couple of minutes, then pour in half of the beer. Allow the alcohol to evaporate and the rice to absorb the liquids.
  3. Continue cooking by adding the hot broth a little at a time, always waiting for the previous liquid to be absorbed before adding the next.
  4. Halfway through cooking, add the remaining beer and continue to add broth as before.
  5. When the rice is almost al dente, around 15-18 minutes of cooking, add the diced mortadella and zucchini flowers.
  6. When the rice is al dente and the risotto has reached a creamy consistency, remove from the heat and add the cold butter and Parmesan, stirring vigorously.
  7. Season with salt and pepper to taste.
  8. Let the risotto rest for a couple of minutes with the lid on before serving.

Serve the risotto hot, and if you like, garnish with some whole zucchini flowers or a few slices of mortadella for a final touch.

Curiosity

The use of beer in risotto offers a unique taste that pairs particularly well with the sweet and slightly spicy flavor of mortadella. Moreover, the zucchini flowers add a note of color and lightness to the dish, making it perfect for spring or summer. Beer, an unconventional ingredient in classic Italian cuisine, is finding more and more space in the innovative dishes of contemporary Italian chefs.

Beer Risotto with Mortadella and Zucchini Flowers