Risotto - Beer, speck and scamorza

Updated at: Thu, 17 Aug 2023 07:02:45 GMT

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Mince the shallots until they are quite small, so they can melt while cooking.

Step 3

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour half of the beer in the pan and let it evaporate completely and then do the same with the second half. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 5

While the rice is getting ready, prepare the other ingredients.

Step 6

Slice the scamorza cheese or make small cubes depending on the piece you have. Keep it aside.

Step 7

Slice the speck or make small cubes depending on the piece you have. Keep it aside.

Step 8

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add the speck when you are about half way through the cooking time.

Step 9

When the rice is ready, switch of your stove, add the the grated parmesan and the scamorza. Stir two minutes before serving.

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