

Italian cuisine: Risotto with beer, mortadella and pistachios
- WTI Magazine #140 Jun 18, 2021
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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.
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)
Total preparation time: 25 minutes Cooking time: 20 minutes Servings: 4
INGREDIENTS
1 liter vegetable stock
40 g (3 tablespoon) 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
DIRECTIONS