Risotto - Beer, speck, scamorza, and dried mushrooms

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with beer, speck, scamorza, and dried mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Put the dried mushrooms in a bowl with warm water for thirty minutes. Once this time is passed, remove the mushrooms from the bowl and squeeze them so they can release the water. Chop the mushrooms in small pieces

Step 3

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

Step 4

Slice the scamorza or cut it in small cubes.

Step 5

Chop the onions until they are quite small, so they can melt while cooking.

Step 6

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 7

Once the rice is also translucent, pour the beer in the pan and let it evaporate completely. 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 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, and the mushrooms when you are about half way through the cooking time.

Step 9

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