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Risotto with mortadella and beer

Risotto with mortadella and beer

Cooking time: 30

Serves: 4

Author: Aroma Riserva®

Course:
Meal time: breakfast

Instructions

Clean and mince the onion;
Wash and mince the rosemary too;
Cut the mortadella’s slices in small stripes and put them aside;
In a pan, make untie 20 gr. Of butter and browned the onion at slow fire;
When it’ll be browned, add the rice and let it toasts for a minute;
Svanish with the beer and let it evaporate;
Let cooked the rice, occasionally adding a ladle of broth to finish the cooking (about 15 min.)
A few moments before the ending of the cooking, add grated lemon’s rind, the minced rosemary and two small spoons of dry ginger;
At fire off, add and mix with the rest of the butter and with grated parmisan;
Serve the MORTADELLA AND BIRRA RICE completing with mortadella’s julienne.

Ingredients
  • Rice (320 gr)
  • Half onion
  • A rind of a lemon
  • Meat Broth (1 lt)
  • Rosemary (10 gr)
  • Dry ginger (2 spoons)
  • Parmigiano reggiano (60 gr)
  • Mortadella
  • Butter (50 gr)
  • Lager beer (100 ml)
Instructions

Clean and mince the onion;
Wash and mince the rosemary too;
Cut the mortadella’s slices in small stripes and put them aside;
In a pan, make untie 20 gr. Of butter and browned the onion at slow fire;
When it’ll be browned, add the rice and let it toasts for a minute;
Svanish with the beer and let it evaporate;
Let cooked the rice, occasionally adding a ladle of broth to finish the cooking (about 15 min.)
A few moments before the ending of the cooking, add grated lemon’s rind, the minced rosemary and two small spoons of dry ginger;
At fire off, add and mix with the rest of the butter and with grated parmisan;
Serve the MORTADELLA AND BIRRA RICE completing with mortadella’s julienne.